Fillet Steaks with Mock Bearnaise |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
The Mock Bearnaise is a very tasty topping for the fillet steaks (or any steak for that matter). You'll never want to have them any other way again. Ingredients:
4 steak fillets, cut 1 1/2 inches thick |
2 tablespoons oil |
salt & freshly ground black pepper |
2 tablespoons lemon juice |
3 egg yolks |
salt & freshly ground black pepper |
3/4 cup unsalted butter, cut up |
1 shallot, very finely chopped |
1 teaspoon chopped fresh tarragon, 1/2 t dried |
Directions:
1. Let the fillet steaks sit at room temperature for 20 minutes.
2. Heat the oil in a large skillet and when it is quite hot, add the steaks with salt and pepper to taste and cook over a fairly high heat, turning them every minute, until they are cooked for 6 minutes altogether (for rare), 8 minutes (for medium-rare), and 10 minutes (for well-done).
3. Meanwhile, put the lemon juice and egg yolks in the container of a blender or food processor and add salt and pepper to taste.
4. Melt the butter, turn on the machine, remover the insert cap, and drizzle the hot butter in a slow, steady stream.
5. When it is all incorporated, turn off the machine, add the chopped shallots and tarragon, and turn the machine on for less than 5 seconds just to combine them.
6. Arrange a fillet steak on each plate and pour the mock Bearnaise on the side of each steak.
7. Serve immediately.
|
|