Recipe by Lizzie-Babette
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)
Top Review by MizzNezz
Lizzie-Babette, your bearnaise butter was wonderful! I made T-bone steaks and sliced the butter over them. We loved the tarragon and shallot taste. Very easy to make and very flavorful! I will definitely make this again!
- 44.37 ml unsalted butter, softened
- 9.85 ml finely chopped fresh tarragon leaves (or 1 t dried)
- 9.85 ml minced shallots (or 1 t minced garlic and 1 t minced onion as a substitute for shallot)
- 2.46 ml fresh lemon juice, to taste
- 0.59 ml salt
- 4 steaks, of your choice (especially good on rib eye, sirloin, and even rich filet mignon)
Directions See How It's Made
- 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.
- Mix well.
- Using a sheet of wax paper, shape into a log, twist ends tightly and chill for about an hour, until firm.
- Season steaks with pepper and a bit of oil and grill.
- Top hot steaks with a generous slice of butter and serve.
- Leftover butter can be stored in the frige for about a week, tightly wrapped.