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Tournedos with Bearnaise Sauce

    4 (3-ounce) tournedos of beef
    Freshly ground black pepper
    2 tablespoons vegetable oil
    2 teaspoons butter
    Bearnaise sauce, recipe follows

  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.

  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 and tarragon
 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