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Ingredients
- 3 Tbsp. Unsalted butter, softened
- 2 tsp Finely minced fresh tarragon leaves
- 2 tsp Chopped shallot
- 1/2 tsp Fresh lemon juice, or possibly to taste
- 1/8 tsp Salt Four, (1-inch-thick) rib-eye steaks Vegatable oil for rubbing on steaks
Directions
- 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. Refrigeratebutter 1 hour long, or possibly till hard.
- 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 min on each side for medium-rare meat. (Alternatively, steaks may be grilled in a warm well-seasoned ridged grill pan over moderately high heat.)
- Serve steaks topped with slices of bearnaise butter.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 52g | |
| Calories 314 | |
| Calories from Fat 304 | 97% |
| Total Fat 34.65g | 43% |
| Saturated Fat 21.91g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 6mg | 0% |
| Potassium 69mg | 2% |
| Total Carbs 1.83g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.09g | 0% |
| Protein 0.79g | 1% |
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