New York Steak with Bearnaise Sauce Serving Size - 4 Prepared By - Mimi & John Recipe Rating
			4 - 8oz New York steaks 1 tbsp olive oil salt and pepper BEARNAISE SAUCE: large bunch of tarragon 1 shallot, finely chopped 1 1/3 cup white wine vinegar 4 peppercorns 2 egg yolks 3/4 cup butter, cut into small cubes
			Remove the steaks from the refrigerator 20 minutes before you intend to cook them. To make the Bearnai5e 5ause, remove the most tender leaves of the tarragon, finely chop, and set aside, Roughly chop the tougher parts and add them to a small saucepan with the shallot. vinegar, and peppercorns and simmer until it has reduced to about 1 tablespoonful. Pass this through a strainer into a clean heatproof bowl. Bring a small saucepan of water to a boil. place the bowl on top, and gently whisk in the egg yolks until the mixture thickens a little. Add the butter a piece at a time and whisk it in until the sauce is thick. Add the chopped tarragon leaves and mix in. Taste and add salt if needed. Turn off the heat and cover to keep warm while you cook the steaks. Preheat the broiler to high with the broiler-pan underneath, Season the steaks with salt and pepper and hrwh with the oil. Place the steaks on the preheated pan and cook quickly for 3-4 minutes on each side, Check that they are nicely seared, then cover and let rest for 2 minutes before serving. Stir the sauce in case it has separated, Serve the steaks on lightly warmed plates with potatoes and the sauce spooned over.