| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1994 |
1 |
Servings |
INGREDIENTS
| 3 |
T |
Unsalted butter, softened |
| 2 |
t |
Finely chopped fresh |
|
|
tarragon leaves |
| 2 |
t |
Minced shallot |
| 1/2 |
t |
Fresh lemon juice, or to |
|
|
taste |
| 1/8 |
t |
Salt |
|
|
Four, 1-inch-thick |
|
|
rib-eye steaks |
|
|
Vegatable oil for rubbing on |
|
|
steaks |
INSTRUCTIONS
On a small plate with a fork blend all ingredients together well and
transfer to a sheet of wax paper. Using wax paper as an aid, shape
butter into a 4-inch-long log and wrap. Chill butter 1 hour long, or
until firm. Bearnaise butter may be made 5 days ahead and kept
chilled, wrapped tightly. Prepare grill. Bring steaks to room
temperature and rub lightly with oil. Season steaks with salt and
pepper and grill on a rack set 5 to 6 inches over glowing coals 4 to 5
minutes on each side for medium-rare meat. (Alternatively, steaks may
be grilled in a hot well-seasoned ridged grill pan over moderately
high heat.) Serve steaks topped with slices of bearnaise butter.
Serves 4. Gourmet August 1994 Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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