| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1994 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter; softened |
| 2 |
ts |
Finely chopped fresh tarragon leaves |
| 2 |
ts |
Minced shallot |
| 1/2 |
ts |
Fresh lemon juice; or to taste |
| 1/8 |
ts |
Salt |
|
|
Four; (1-inch-thick) |
|
|
; rib-eye steaks |
|
|
Vegatable oil for rubbing on steaks |
INSTRUCTIONS
FOR BEARNAISE BUTTER
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.
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”