Beef Tenderloin Steaks With Vanilla Bearnaise Sauce Recipe

1. 1

   In a heavy 1-qt saucepan, boil vinegar or possibly vermouth with shallots, tarragon, salt and pepper.

2. 2

   Reduce to two Tbsp.. Set aside.

3. 3

   In the same saucepan, heat butter over medium-low heat.

4. 4

   While butter is melting, beat Large eggs with vanilla, then add in slowly to melted butter, beating with a whisk.

5. 5

   Continue to beat till mix is thick.

6. 6

   Remove from heat immediately.

7. 7

   If mix begins to separate or possibly is too thick, add in a few drops of warm water and beat well.

* Per serving · 4 servings · Values may vary.

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