Beef Oscar with Bearnaise Sauce
Luxurious sauce served with the world's best beef-Wagyu.
Ingredients
- 1/4 cup Tarragon, fresh, chopped
- 2 Shallots, minced; about 3 Tbsp.
- 1/4 cup Champagne or wine vinegar
- 1/4 cup Dry white wine
- 3 Egg yolks
- 1 Stick butter, melted
- Salt/Pepper to taste
Instructions
- In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook gently until reduced by half; about 10-12 minutes. Remove from the heat and set aside.
- Place a stainless steel bowl in a saucepan containing simmering (not boiling) water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper. Set aside wrapped in a warm spot until ready to serve.
Notes
This recipe made much more Bearnaise than we needed for 2 steaks, but is excellent gently reheated on eggs with smoked salmon on an English muffin. Or spoon a tablespoon of sauce into chicken salad to spark up the flavor. Also great ladled over mushrooms. Really good on almost anything!