Rib-Eye Steaks with Béarnaise Butter
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
- olive oil
- 1/4 cup dry white wine
- 1 tablespoon minced shallot
- 1/4 teaspoon dried tarragon
- 1 tablespoon minced fresh tarragon
- Carbohydrate 2 g(1%)
- Cholesterol 298 mg(99%)
- Fat 100 g(153%)
- Fiber 0 g(1%)
- Protein 61 g(121%)
- Saturated Fat 48 g(238%)
- Sodium 170 mg(7%)
- Calories 1160
Preparation Boil wine, shallot and dried tarragon in small saucepan until liquid evaporates, about 2 minutes. Cool completely. Mix butter and fresh tarragon into shallot mixture. Season with salt and pepper. Form butter mixture into log; wrap in plastic and chill until firm. (Can be made 3 days ahead. Keep chilled.) Cut butter into 1/3-inch-thick slices. Bring to room temperature before continuing. Brush large nonstick skillet with oil; heat over medium-high heat. Sprinkle steaks with salt and pepper; add to skillet. Cook to desired doneness, about 5 minutes per side for medium-rare. Overlap butter slices atop steaks and serve.
Preparation Boil wine, shallot and dried tarragon in small saucepan until liquid evaporates, about 2 minutes. Cool completely. Mix butter and fresh tarragon into shallot mixture. Season with salt and pepper. Form butter mixture into log; wrap in plastic and chill until firm. (Can be made 3 days ahead. Keep chilled.) Cut butter into 1/3-inch-thick slices. Bring to room temperature before continuing. Brush large nonstick skillet with oil; heat over medium-high heat. Sprinkle steaks with salt and pepper; add to skillet. Cook to desired doneness, about 5 minutes per side for medium-rare. Overlap butter slices atop steaks and serve.
