9 chops beearnaise butter Recipes

thick lamb rib chops (about 3 1/4 lb), frenched, if desired, olive oil, bearnaise butter

green onions or 1 small onion, finely chopped, fresh chervil, chopped fresh tarragon or 1 tsp dried tarragon leaves, crushed black peppercorns (or more ), white wine vinegar, dry white wine, egg yolks, firm butter, cut in pieces, salt, cayenne pepper, chopped fresh tarragon or parsley, if desired

thick) boneless rib-eye steaks (16 oz each), vegetable oil, dry white wine, white-wine vinegar, chopped shallots, chopped fresh tarragon, divided, egg yolks, unsalted butter, cut into 8 pieces, fresh lemon juice , or to taste, shoe string potatoes

boneless rib-eye steaks (1 1/4-inch-thick 16 oz each), vegetable oil, dry white wine, white wine vinegar, chopped shallot, chopped fresh tarragon, divided, egg yolks, unsalted butter, cut into 8 pieces, fresh lemon juice (to taste), shoe string potato

butter, softened, pickled shallots, minced, chopped fresh tarragon, freshly ground pepper

unsalted butter, softened, chopped fresh tarragon leaves, minced shallot, fresh lemon juice , or to taste, salt, four 1-inch-thick rib-eye steaks, vegatable oil for rubbing on steaks

extra virgin olive oil (for sauteing chicken), butter (for sauteing chicken), chicken breasts (3 oz each, pounded thin), all-purpose flour (seasoned with salt and pepper, for dredging), bearnaise sauce, fresh tarragon (chopped ), shallots (minced ), vinegar, dry white wine, egg yolks, butter (melted ), salt & fresh ground pepper