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Beef Tenderloin Steaks With Vanilla Bearnaise Sauce Recipe

by Global Cookbook

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.

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