Peppery Steak Bearnaise

Makes 4
Prep 5 m
Cook 10 m


Bearnaise Sauce:




  1. 1 of 2 In small saucepan, bring to a boil vinegar, water, 2 tablespoons chopped tarragon, the shallot. Boil until reduced to 2 tablespoons, 3 minutes. Strain; discard solids.
  2. 2 of 2 In blender, blend yolks, 1 tablespoon tarragon liquid, salt, cayenne until smooth and frothy. In small saucepan, heat butter until bubbly but not browned. With blender on high, slowly add half the butter, then remaining 1 tablespoon tarragon liquid. With blender running, add remaining butter until mixture is thickened. Add remaining chopped tarragon.


  1. 1 of 1 Press 1/2 teaspoon seasoning on each steak side. In skillet, heat oil over medium-high. Cook steaks 3 minutes per side for medium-rare (145 degrees F). Serve with sauce.
Nutrition Information for Peppery Steak Bearnaise
Servings Per Recipe: 4
Per Serving: 0 g fiber, 2 g carb., 25 g sat. fat, 494 mg chol., 56 g Fat, total, 957 mg sodium, 64 g pro., 783 kcal cal.
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Printed from 07/23/2019