Tournedos With Bearnaise Sauce

Recipe Ingredients

4		Tournedos of beef - (3 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Vegetable oil
2 teaspoons	10ml	Butter
		Bearnaise Sauce
1 tablespoon	15ml	Chopped shallots
1		Lemon - juiced
1/4 cup	59ml	Distilled white vinegar
2		Tarragon stems - (to 3)
1		Egg yolk
1 teaspoon	5ml	Water
1/2 lb	227g / 8oz	Unsalted butter - (2 sticks) - melted
2 tablespoons	30ml	Chopped tarragon
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground white pepper

Recipe Instructions

Season tournedos well on all sides with salt and pepper. Heat a small skillet over medium-high heat until hot. Add the vegetable oil and the butter. Add the tournedos to pan and cook for 2 minutes on each side for medium-rare. Serve 2 tournedos per person, topped with the Bearnaise Sauce.

For the Bearnaise Sauce: In a saucepan combine shallots, lemon juice, vinegar and tarragon stems and cook over medium heat until liquid has reduced to 2 tablespoons. Let reduction cool to room temperature.

In a metal bowl, combine egg yolk, water and reduction over a pot of simmering water. Whisk well until egg mixture begins to form ribbons when whisk is lifted out of mixture. While continuing to whisk, drizzle in melted butter little by little until completely incorporated and sauce is thick. Add chopped tarragon, taste and season with salt and white pepper.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A40) - from the - TV FOOD NETWORK

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