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Company Steak With Bearnaise Butter

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Ingredients

Adjust Servings:
3 tablespoons unsalted butter, softened
2 teaspoons finely chopped fresh tarragon leaves (or 1 t dried)
2 teaspoons minced shallots (or 1 t minced garlic and 1 t minced onion as a substitute for shallot)
1/2 teaspoon fresh lemon juice, to taste
1/8 teaspoon salt
4 steaks, of your choice (especially good on rib eye, sirloin, and even rich filet mignon)

Nutritional information

255.7
Calories
130 g
Calories From Fat
14.5 g
Total Fat
7.7 g
Saturated Fat
101.9 mg
Cholesterol
135.1 mg
Sodium
0.3 g
Carbs
0 g
Dietary Fiber
0 g
Sugars
29.6 g
Protein
113g
Serving Size

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Company Steak With Bearnaise Butter

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    Cuisine:

    It really does transform your steak!

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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

    1
    Done

    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.

    4
    Done

    Season Steaks With Pepper and a Bit of Oil and Grill.

    5
    Done

    Top Hot Steaks With a Generous Slice of Butter and Serve.

    6
    Done

    Leftover Butter Can Be Stored in the Frige For About a Week, Tightly Wrapped.

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    Vada Rios

    Culinary alchemist blending unexpected ingredients to create unique and flavorful dishes.

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