Mary Ellen’s Classic Bearnaise

1928892 - filet mignon ~ perfectly grilled thick-cut beef steak, with bearnaise sauce, roast potatoes, and broccoli.

Begin 20 minutes ahead

Makes 1 cup

Ingredients:

2 T red wine vinegar

2 tsp finely chopped shallot

1 ½ tsp dried tarragon (I also like to garnish with a little fresh tarragon!)

1/8 tsp cracked black pepper

4 egg yolks

¾ cup softened lightly salted butter

  1. In double-boiler top, combine first 4 ingredients. Over high heat, heat to boiling. Boil until vinegar is reduced to about 1 Tablespoon.
  2. Place double-boiler top over double-boiler bottom containing hot, not boiling, water. Add egg yolks and cook, beating constantly with a wire whisk until slightly thickened.
  3. Add butter, about 2 T at a time, beating constantly with a whisk, until butter is melted and mixture is thickened.

Can be served hot or cold, but we prefer this served hot with the meat cooked rare to medium rare. Absolutely delicious!!!