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Recipe Summary test

prep:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the grill to medium-high. In a medium saucepan, heat the olive oil over medium heat. Add the shallot and cook until softened. Add the mushrooms and cook, stirring, until softened, about 5 minutes. Transfer to a medium, stainless steel bowl. Add the butter and 1/2 cup water to the saucepan and bring to a boil; transfer to a measuring cup. Wipe out the saucepan and add enough water to reach a depth of 1 inch. Bring the water to a simmer over medium heat.

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  • In a blender, combine the egg yolk and vinegar. With the machine on, gradually add the hot butter mixture and blend at high speed until thick and pale, 30 seconds; add to the mushroom mixture. Sit the bowl over the simmering water in the saucepan and whisk the mixture until thickened and fluffy, about 5 minutes. Stir in the tarragon and season with salt and pepper.

  • Season the steaks with salt and place on the grill. Cover and cook for 7 minutes on each side for medium-rare. Serve with the sauce.

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