Quick & Light Béarnaise Steak Sauce

If you’re using dried shallots, grind them along with the peppercorns in a coffee grinder that you keep specifically for herbs and spices. Do not use a grinder that you use for coffee beans.

If you don’t have a grinder, carefully chop the dried shallots into very small bits or bash them with the peppercorns in a mortar and pestle.

If you have fresh tarragon and shallots, chop them both and set aside.

Mash a dab of butter with a tablespoon of flour and heat the mixture in a small sauce pan over medium heat. This is the roux. When the roux becomes fragrant and nutty, add the shallots, peppercorns, tarragon, lemon juice and zest.

Stir and heat. After a smooth paste forms, start adding the milk, a bit at a time, stirring until the mixture starts to thicken. The consistency is a matter of preference. The sauce should be thick, but flow nicely. Finish with salt to taste.

Gently spoon over steak and serve with a crisp salad, fingerling potatoes and crunchy French baguette.

Voila! Bon appetit!