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–+ servings

Broiled Steak With Bearnaise Sauce

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Main Dishes
Servings 2
Calories 2133.71 kcal

Nutrition

Calories: 2133.71 kcalCarbohydrates: 7.26 gProtein: 4.15 gFat: 236.16 gSaturated Fat: 149.39 gCholesterol: 624.78 mgSodium: 38.62 mgFiber: 0.5 gVitamin A: 190.431 IUCalcium: 149.26 mgIron: 2.46 mg

Ingredients
  

  • 1/4 cup red wine vinegar
  • 1/4 cup dry white wine
  • 1-1/2 tbsp minced shallots
  • 1/2 tbsp dried tarragon
  • Coarse kosher salt and freshly ground black pepper to taste
  • 3 egg yolks
  • 1 tbsp lemon juice
  • 1/4 lb unsalted butter melted
  • 2 tbsp minced fresh tarragon or flat-leaf parsley
  • 2 shell steaks 3/4 lb each
  • 1 tbsp unsalted butter

Instructions 

  • Preheat the broiler.
  • TO MAKE THE SAUCE, boil the vinegar, wine, shallots, dried tarragon, and salt and pepper in a small non-reactive saucepan until reduced to about 2 tablespoons. Strain, reserving the liquid, and cool.
  • Put the egg yolks, lemon juice, and reserved liquid into a blender. Mix at high speed. Slowly pour in a steady stream of melted butter as the blender runs. When all is well blended, pour sauce into a bowl. Stir in minced herbs and correct seasonings. Set aside.
  • Put steaks on a broiler rack and broil on each side for 5 minutes. The steak will be rare.
  • Dot the steaks with butter, season to taste, and serve immediately with béarnaise sauce.
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