Company Steak with Bearnaise Butter

Company Steak with Bearnaise Butter! Bearnaise Butter melts over hot grilled or broiled steaks of your choice, making for a delicious entree that tastes like you really slaved (but you didn’t).

Company Steak with Bearnaise Butter

I love steaks medium rare, but the butter’s great and enhances everything from rare to well done steaks.

Perfect for company! Make sure you have some bread to soak up the juices and butter.

This Bearnaise butter will be a very welcome addition to my steaks from now on. I love the tarragon and shallot flavor combination, and when it slowly melts over a steak it is wonderful!

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Company Steak with Bearnaise Butter
  • 3 tablespoons unsalted butter softened
  • 2 teaspoons finely chopped fresh tarragon leaves or 1 t dried
  • 2 teaspoons minced shallots or 1 t minced garlic and 1 t minced onion as a substitute for shallot
  • 1/2 teaspoon fresh lemon juice to taste
  • 1/8 teaspoon salt
  • 4 steaks of your choice (especially good on rib eye, sirloin, and even rich filet mignon)
  1. Using a fork, combine softened butter, tarragon, shallot (or you can use minced garlic and a bit of minced onion to substitute if you don't have shallots on hand), lemon juice, and salt.
  2. Mix well.
  3. Using a sheet of wax paper, shape into a log, twist ends tightly and chill for about an hour, until firm.
  4. Season steaks with pepper and a bit of oil and grill or broil.
  5. Top hot steaks with a generous slice of butter and serve.
  6. Leftover butter can be stored in the fridge for about a week, tightly wrapped.


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