Company Steak With Bearnaise Butter

READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 12
    teaspoon fresh lemon juice, to taste
  • 18
    teaspoon salt
  • 4
    steaks, of your choice (especially good on rib eye, sirloin, and even rich filet mignon)
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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.
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