There are times when Mathlete and I plan to go out to a nice dinner alone and never end up making it because of schedules or babysitter problems or life in general getting in the way. It is those times that I like to have a few “fancy” dishes that look like they came from a fine restaurant but are really easy to to make at home. I recently make beef tips with béarnaise sauce, made with white wine vinegar, and roasted asparagus for just one of those nights.

When I was trying to decide what to make for our at home dinner, I thought it would be fun to try my hand at making béarnaise sauce at home.

What You’ll Need:

1 lb beef tenderloin tips
1/2 cup Italian seasoned white wine vinegar
1 shallot, minced
2 tsp chopped tarragon
1 Tbsp + 2 tsp oil
Béarnaise Sauce:
1/2 cup white wine vinegar
2 shallots, minced
3 tsp chopped chives
2 Tbsp water
4 egg yolks
1 cup warmed ghee {clarified butter}
1/2 tsp lemon juice

Let’s Make It:

1) In a large bowl, combine the 1/2 cup Italian seasoned white wine vinegar, 1 minced shallot, 2 tsp tarragon and 2 tsp oil. Whisk to combine. Add beef tips and marinate for 1 hour.

2) Heat 1 Tbsp of oil in a large skillet over medium heat. Remove beef tips and add to the pan. Brown on all sides and then reduce the heat to low. Cook for an additional 5 minutes or until the steak has reached your desired degree of doneness.

3) While the steak cooks, heat 1/2 cup white wine vinegar, 2 minced shallots and chives over medium heat. Bring mixture to a boil and then reduce heat to low. Simmer until almost all of the vinegar has evaporated, about 5-7 minutes. Remove from heat and let cool for 5 minutes.

4) Add the cooked shallot mixture with the water and egg yolks in the top of a double boiler. Whisk until thick. Transfer to a blender and let cool for 1-2 minutes. Transfer to a blender and, while the blender is running, slowly add in the ghee. Add 1/2 tsp of lemon juice before turning off the blender. Serve sauce over top of steak tips with roasted asparagus.

This recipe is absolutely perfect for a fun weeknight meal or for any special occasion. I noticed De Nigris offers a balsamic vinegar as well so I will have to try that next time I am making my balsamic braised beef.

Beef Tips with Bearnaise Sauce

2015-06-04 01:13:15

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Ingredients

1. 1 lb beef tenderloin tips
2. 1/2 cup Italian seasoned white wine vinegar
3. 1 shallot, minced
4. 2 tsp chopped tarragon
5. 1 Tbsp + 2 tsp oil

Béarnaise Sauce

1. 1/2 cup white wine vinegar
2. 2 shallots, minced
3. 3 tsp chopped chives
4. 2 Tbsp water
5. 4 egg yolks
6. 1 cup warmed ghee {clarified butter}
7. 1/2 tsp lemon juice

Instructions

1. In a large bowl, combine the 1/2 cup Italian seasoned white wine vinegar, 1 minced shallot, 2 tsp tarragon and 2 tsp oil. Whisk to combine. Add beef tips and marinate for 1 hour.
2. Heat 1 Tbsp of oil in a large skillet over medium heat. Remove beef tips and add to the pan. Brown on all sides and then reduce the heat to low. Cook for an additional 5 minutes or until the steak has reached your desired degree of doneness.
3. While the steak cooks, heat 1/2 cup white wine vinegar, 2 minced shallots and chives over medium heat. Bring mixture to a boil and then reduce heat to low. Simmer until almost all of the vinegar has evaporated, about 5-7 minutes. Remove from heat and let cool for 5 minutes.
4. Add the cooked shallot mixture with the water and egg yolks in the top of a double boiler. Whisk until thick. Transfer to a blender and let cool for 1-2 minutes. Transfer to a blender and, while the blender is running, slowly add in the ghee. Add 1/2 tsp of lemon juice before turning off the blender. Serve sauce over top of steak tips with roasted asparagus.

By Shannah @ Just Us Four

My Suburban Kitchen https://www.mysuburbankitchen.com/