Bearnaise Grammas Recipes

BéARNAISE SAUCE

Steps:

• Put the vinegar, shallots, black pepper and 1 tablespoon of tarragon leaves into a small saucepan, and set over a medium flame. Bring just to a boil, and then reduce heat to a simmer until there are only a few tablespoons of liquid left, approximately 5 minutes. Remove from heat, and set aside to cool.
• Fill a small saucepan with an inch or two of water, and set over medium-high heat to boil.
• Put the cooled shallot-and-tarragon mixture into a metal mixing bowl along with a tablespoon of water and the egg yolks, then whisk to combine.
• Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the pan, making sure that it does not touch the water directly. Continue to whisk the yolks until they thicken, approximately 5 to 7 minutes. You should just about double the volume of the yolks.
• Slowly beat in the butter, a tablespoon or two at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally, so as not to overcook the eggs, and taste the sauce. Season with salt. If the flavor is not sharp enough, add a splash of lemon juice. If the sauce is too thick, stir in a splash of hot water. Add the remaining teaspoon of tarragon leaves, and serve.

BEARNAISE GRAMMA'S RECIPE

Steps:

• Combine white wine, vinegar, shallot, tarragon, and black pepper together in a saucepan; bring to a boil. Reduce heat and simmer until mixture is reduced to about 1/4 cup, 5 to 10 minutes.
• Whisk egg yolks, hot water, salt, and hot sauce together in a bowl until very well mixed, about 2 minutes.
• Pour white wine mixture into the top of a double boiler over simmering water. Whisk egg yolk mixture into wine mixture until well mixed. Pour butter into mixture and whisk until sauce is smooth and thickened, about 5 minutes.

GRILLED FILET MIGNON WITH BEARNAISE SAUCE

Steps:

• Gather the ingredients.
• Simmer champagne vinegar, wine, lemon juice, tarragon and shallots on medium-high heat until it reduces by half (about 7-10 minutes).
• Remove from heat and let the mixture cool for about 10 minutes.
• Place reduction into a blender or food processor and add egg yolks.
• While blending, slowly pour in the melted butter.
• Move mixture to saucepan or warming dish and season with salt and pepper. Keep warm until it's time to serve steaks. To Make the Steaks
• Gather the ingredients. Preheat grill, grill pan or cast iron pan for high heat.
• Season steaks well with salt and pepper.
• Place onto a well-oiled grill grate or cast iron pan and cook for 4 to 5 minutes per side. If steaks are thicker, cook for a minute or two longer.
• Once steaks have reached the desired doneness , remove from heat and let rest for 5 minutes.
• Plate steaks and top with bearnaise sauce. Garnish with extra chopped tarragon if desired.