Ingredients
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3
-
2
-
2
-
1/2
-
1/8
-
4
-
-
-
-
-
-
-
-
-
Directions
Company Steak With Bearnaise Butter, Bearnaise Butter melts over hot grilled or broiled steaks of your choice, making for a delicious entree that tastes like you really slaved but you didn’t. We love our steaks very rare black & blue, but the butter’s great and enhances everything from rare to well done steaks. Perfect for company! Make sure you have some bread to soak up the juices and butter. Adapted from a recipe on epicurious.com, It really does transform your steak!, Lizzie-Babette, this is the only steak-butter I’ve ever made. Today, I made a few tweaks, because my newly-sprouted tarragon had only 1 teaspoon of shoots I could pinch off. I made up the difference with nearby fresh chives. I’ve made it exactly as written since way back during the waning days of zaar-drama, and it’s excellent. Tonight’s chive-heavy batch will be melted over grilled ribeye steaks. But I’ve made a note that once my tarragon begins to grow this spring, I need to make a double batch, wrap, freeze, and vacuum seal it. Very tasty on potatoes, bread, and so many things.
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Steps
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1
Done
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Using a Fork, Combine Softened Butter, Tarragon, Shallot or You Can Use Minced Garlic and a Bit of Minced Onion to Substitute If You Don't Have Shallots on Hand, Lemon Juice, and Salt. |
|
2
Done
|
Mix Well. |
|
3
Done
|
Using a Sheet of Wax Paper, Shape Into a Log, Twist Ends Tightly and Chill For About an Hour, Until Firm. |
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4
Done
|
Season Steaks With Pepper and a Bit of Oil and Grill. |
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5
Done
|
Top Hot Steaks With a Generous Slice of Butter and Serve. |
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6
Done
|
Leftover Butter Can Be Stored in the Frige For About a Week, Tightly Wrapped. |
