MENU
 
 
 
 

  • Beef Tenderloin Steaks With Vanilla Bearnaise Sauce

    0 votes
    Beef Tenderloin Steaks With Vanilla Bearnaise Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 x beef tenderloin steaks
    • 1/4 c. wine vinegar or possibly dry white vermouth
    • 1 Tbsp. shallots or possibly scallions, chopped
    • 1 x -Tbsp. fresh tarragon chopped or possibly 1 tsp. dry tarragon
    • 1/3 c. butter (6 Tbsp.)
    • 2 whl Large eggs
    • 1/4 x - 1/2 tsp. pure vanilla extract or possibly to taste Salt and white pepper to taste Parsley for garnish

    Directions

    1. In a heavy 1-qt saucepan, boil vinegar or possibly vermouth with shallots, tarragon, salt and pepper. Reduce to two Tbsp.. Set aside.
    2. In the same saucepan, heat butter over medium-low heat.
    3. While butter is melting, beat Large eggs with vanilla, then add in slowly to melted butter, beating with a whisk. Continue to beat till mix is thick. Remove from heat immediately.
    4. If mix begins to separate or possibly is too thick, add in a few drops of warm water and beat well.

    Similar Recipes

    Leave a review or comment