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Peppery Steak with Béarnaise Sauce ~ Serves 4
Ready in under 30 minutes

If you're not too familiar with the French mother sauces, this steak is a great opportunity to perfect your Béarnaise.
The creamy, tarragon-laced sauce is an wonderfully rich topping for a well-seared filet.

3 tablespoons tarragon flavored vinegar
3 tablespoons water
3 tablespoons chopped tarragon, divided
1 shallot, chopped
3 egg yolks
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup unsalted butter
1 teaspoon peppery steak seasoning
4 boneless strip steaks
2 tablespoons olive oil

For Béarnaise Sauce: In a saucepan, bring to a boil vinegar, water, 2 tablespoons tarragon, and chopped shallot. Boil for 3 minutes. Strain and discard solids.

In a blender, blend yolks, 1 tablespoons tarragon liquid, salt, cayenne until frothy.
In a saucepan, heat butter until bubbly. With blender running, slowly add half the butter, 1 tablespoon tarragon liquid. Add remaining butter until mixture is thickened. Add remaining tarragon.

For Steak: Press 1/2 teaspoon seasoning on each steak side. In a skillet, heat oil and cook steaks for 3 minutes per side or until done. Serve with the sauce.


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