Company Steak With Bearnaise Butter
photo by DianaEatingRichly
- Ready In:
- 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)
- 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
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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.