Personalized Chef Aprons and More!
Season tournedos well on all sides with salt and
pepper. Heat a
small skillet over medium-high heat until hot. Add the vegetable
oil and the butter. Add the tournedos to pan and cook for 2 minutes
on each side for medium-rare. Serve 2 tournedos per person, topped
with the Bearnaise Sauce.
1 tablespoon chopped shallots
1 lemon, juiced
1/4 cup distilled white vinegar
2 or 3 stems tarragon
1 egg yolk
1 teaspoon water
2 sticks (1/2 pound) unsalted butter, melted
2 tablespoons chopped tarragon
1/4 teaspoons salt
1/8 teaspoon white pepper
In a saucepan combine shallots, lemon juice, vinegar
stems and cook over medium heat until liquid has reduced to 2 tbls.
Let reduction cool to room temperature.
In a metal bowl, combine egg yolk, water and reduction
over a pot
of simmering water. Whisk well until egg mixture begins to form
ribbons when whisk is lifted out of mixture. While continuing to
whisk, drizzle in melted butter little by little until completely
incorporated and sauce is thick. Add chopped tarragon, taste and
season with salt and white pepper