Community Pick
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)"
photo by DianaEatingRichly
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 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)
directions
- 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.
Questions & Replies
-
Should I use finishing butter, or regular table butter?Salted or unsalted? -
This looks great but can I make this butter ahead and keep it in the freezer? And if I can how long can I freeze it for? -
I don't general have "unsalted" butter on hand. But I always have some real butter (salted) on hand.... can I use the salted butter (if I omitted the 1/8 tsp) called for in the recipe)) instead of Unsalted?
Reviews
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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! -
Not only is the butter tasty, it is fun to make! It's definitely one of those meals you enjoy serving to company. I didn't make any adjustments, and the preparation was very easy. The taste was a bit more mild than I anticipated but still very nice. I used a faux-filet. -
This bearnaise butter was fantastic! I was hoping to find a recipe for bearnaise "sauce" with no egg, and sure enough here it is! Thank you Beth for sharing something so delicious and easy. -
Great easy & very flavourful sauce. Instead of wrapping the butter in wax paper I served mine in a small pretty dish so that we could put as much or as litle, or even keep adding the sauce to the steak. Thanks for this keeper. JenT :) -
Very good!
see 61 more reviews
Tweaks
-
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. -
I made this tonite substituting finely minced onion and garlic for the shallots. We grilled some Angus rib-eyes and used a small amount of the Bearnaise butter to baste them while grilling then added the other after they were done. The rib-eyes were TDF with this sauce on them and it was even good on our baked potatoes too. Thanks for sharing this recipe.
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