Grilled Steak with Tallow Béarnaise recipe provided by the Certified Angus Beef® brand.

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Grilled Steak with Tallow Béarnaise

Serves 4

Beef fat, butter, white wine, and tarragon are key to a deeply flavored and creamy sauce. Make this Grilled Steak with Tallow Béarnaise recipe for an elegant dinner party entrée.

Ingredients:

  • 4 (12-ounce) Certified Angus Beef ® NY Strip filets, center cut top sirloin filets or tenderloin filets
  • 1/4 cup tarragon vinegar
  • 3-5 tarragon stems, chopped
  • 1 teaspoon black peppercorns
  • 1/4 cup dry white wine
  • 1/2 cup water
  • 4 egg yolks
  • 3/4 cup (6-ounces) rendered beef fat, warm
  • 3/4 cup (6-ounces) clarified butter, warm
  • 2 tablespoons chopped fresh tarragon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • Fresh cracked pepper and additional kosher salt to taste

Instructions:

  1. In a small saucepan combine vinegar, tarragon stems and peppercorns. Boil over medium-high heat until pan gets dry. Add wine and water, bring to a boil, turn off heat, cover and steep 5 minutes. Strain, reserving liquid.
  2. In a heat-safe medium mixing bowl whisk egg yolks with reserved liquid. Put in a double boiler or set bowl over a saucepan of simmering water. Cook over medium heat while whisking constantly until eggs thicken and form ribbons as they trail from the whisk, about 5 minutes. Turn off heat. Separately combine beef fat and butter in a pitcher, keeping warm enough to pour (100-110°F).
  3. Slowly add beef fat mixture to eggs in a thin stream, whisking constantly and pouring slowly until all fat is incorporated and sauce is thickened. Stir in tarragon, salt and cayenne. Cover bowl with plastic wrap and keep warm, up to two hours while preparing steaks.
  4. Season steaks with salt and pepper and grill to desired doneness (125-130°F for medium rare). Allow to rest five minutes before serving with warm béarnaise sauce, either on the side or over steaks.

Grill

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