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Categories:Viewed: 67 - Published at: 9 years ago
Ingredients
- 6 filet of beef, cut into a 1 inch thickness
- 1 tablespoon butter
- 6 teaspoons dry sherry
- 2 tablespoons minced shallots
- 1 tablespoon wine vinegar
- 14 teaspoon tarragon
- 14 cup butter
- 14 lb small mushroom
- 12 cup whipping cream
- 2 egg yolks
Method
- Trim fat from steaks; melt butter in skillet over high heat.
- Sear steaks on both sides until brown.
- Pour in sherry, use a lower heat.
- Simmer 5 minutes for rare or 10 minutes for medium.
- Remove to warm platter and spoon Bearnaise cream sauce over each steak.
- The Bernaise Sauce.
- A Dash of lemon juice and cayenne.
- Combine shallots, vinegar and tarragon in small saucepan.
- Boil over medium heat, stirring until liquid is evaporated.
- Add butter and mushrooms (slice, if large).
- Cook until lightly browned.
- Pour in 1/4 cup cream.
- Bring to boiling, stir some of hot mixture into egg yolks.
- Return to saucepan, cook briefly, stirring until slightly thickened.
- Stir in remaining cream, if needed.
- Add dash of lemon juice and cayenne to taste.
- Sauce can be reheated over hot, not simmering water.
- Prepare the sauce last.
