Re: Steak and béarnaise today

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Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On May 28, 2012, at 11:14 AM, Terry Pogue wrote:

We are having grilled tenderloin steaks with Bearnaise sauce today. I make hollandaise in the VitaMix, then add the strained wine vinegar shallots peppercorns, that reduced mixture to the hollandaise in the VitaMix. Give it a twirl to mix. When I take the sauce out of the Vitamix I add some chopped fresh tarragon not only for flavor but for the pretty green color against the bright yellow of the sauce.

Béarnaise recipe

1/2 pound (2 sticks) unsalted butter

4 shallots, finely chopped

2 tablespoons fresh tarragon leaves

4 white peppercorns, crushed

1/4 cup white wine vinegar

1/3 cup dry white wine

4 large egg yolks

1/4 teaspoon salt

Pinch of cayenne

Boil shallots, tarragon, and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about 1/4 cup. Strain into the hollandaise. When you take it out of the VitaMix mix in a little bit of finely chopped tarragon so you see the sparkly green against the yellow of the sauce.

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