Sirloin Steaks With Mushrooms, Asparagus And Béarnaise Sauce

• 1/3 cup white wine
• 1 None shallot, finely chopped
• 1/4 tsp black peppercorns
• 6 None large egg yolks
• 1 cup butter, diced
• 1 tbsp chopped fresh tarragon
• 4 None sirloin steaks
• 8 None Portobello mushrooms
• 9 oz asparagus, woody ends snapped off

1. Combine wine, vinegar, shallot and peppercorns in a small saucepan. Simmer gently over low heat for 12-15 mins, or until liquid has reduced to about 1/4 cup. Strain into a heatproof bowl. Discard solids.
2. Add egg yolks to strained liquid and whisk to combine. Place over a double boiler and continue whisking for 8-10 mins, until mixture has thickened to a custard-like consistency. Add butter, 1 piece at a time, whisking constantly, until sauce is smooth and thick. Transfer to a serving bowl and let cool to room temperature. Stir in tarragon.
3. Heat a grill pan over high heat. Cook steaks for 2-3 mins per side, or until cooked to your liking. Transfer to a plate and let rest for 5 mins.
4. Cook mushrooms and asparagus for 4-5 mins, until tender. Serve steaks with asparagus, mushrooms and sauce.

white wine, shallot, black peppercorns, egg yolks, butter, tarragon, sirloin steaks, mushrooms

Taken from recipes-plus.com/api/v2.0/recipes/33684 (may not work)