Beef Tenderloin Steaks With Vanilla Bearnaise Sauce Recipe

• 4 x beef tenderloin steaks
• 1/4 c. wine vinegar or possibly dry white vermouth
• 1 Tbsp. shallots or possibly scallions, chopped
• 1 x -Tbsp. fresh tarragon chopped or possibly 1 tsp. dry tarragon
• 1/3 c. butter (6 Tbsp.)
• 2 whl Large eggs
• 1/4 x - 1/2 tsp. pure vanilla extract or possibly to taste Salt and white pepper to taste Parsley for garnish

1. In a heavy 1-qt saucepan, boil vinegar or possibly vermouth with shallots, tarragon, salt and pepper.
2. Reduce to two Tbsp.. Set aside.
3. In the same saucepan, heat butter over medium-low heat.
4. While butter is melting, beat Large eggs with vanilla, then add in slowly to melted butter, beating with a whisk.
5. Continue to beat till mix is thick.
6. Remove from heat immediately.
7. If mix begins to separate or possibly is too thick, add in a few drops of warm water and beat well.

beef tenderloin, wine vinegar, shallots, tarragon, butter, eggs, vanilla

Taken from cookeatshare.com/recipes/beef-tenderloin-steaks-with-vanilla-bearnaise-sauce-82589 (may not work)