beef with sauce bearnaise

every now and then i get a song stuck in my head and it goes on and on. not a long while ago it used to be something from nirvana or queen or guns'n'roses. look at what life does to you: for the past two days the song i keep hearing is 'if you're happy and you know it'. i simply can't get rid of it. also clap your hands to support my daughter's budding organization, Say No to Potty, with its charming slogan that she obstinately announces every chance she gets: no potty never! no potty never! which is why i need this:

that and a nice relaxing evening, after the brat is down for the night. it's our version of date night. we just don't leave the house for it. in all honesty most days i don't have the energy to get dressed up and put make up on and arrange childcare to go to a restaurant. and since you're making the effort, you'd better go someplace nice, right? so there's that expense. and when i want to avoid it and go to a more accessible place i keep thinking i could've cooked better for half the dough. so instead i splurge on a nice cut of aged beef, which is what my husband would invariably order. filet mignon or ribeye or maybe a ny strip. either way this meal is ready in 20 minutes. i skipped the starch for lighter fare. roasted asparugus is plenty with the meat. i added red peppers before remembering said brat is not concerned :).

preheat oven to 400F. snap asparagus and line it up on a baking sheet. toss to coat in a tablespoon of olive oil and season generously with salt and pepper. roast for 20 to 25 minutes.

remove the meat from the fridge 30 minutes prior to cooking. season simply with salt and pepper, maybe some herbs de provence. in a large pan heat 1 tb butter with 1 tb olive oil. when the foaming subsides place your meat in the pan and back off. do not mess with it. after 4 minutes flip it and cook for another 2 for medium rare. do not exceed 4 minutes on side two or you'll be eating rubber.

the sauce is my husband's favourite condiment for steak. i love tarragon, so it's a reccuring piece. whisking constantly in a double boiler while keeping an eye on the meat may be easy when your nerves are not frazzled at the end of a long day. there's an easier way: prepare the reduction while the meat is getting to room temp, and while the meat is cooking blend the sauce. in the blender. ta-dam!

to make the sauce bearnaise:

2 tb shallot, chopped

2 sprigs fresh tarragon, chopped

1/4 cup champagne vinegar

1/4 cup dry white wine

3 egg yolks

1 stick butter, melted

2 tb tarragon finely chopped

1 ts lemon juice

salt, white pepper

combine the tarrgon, shallots, vinegar and wine in a small pan, bring to boil and then simmer until reduced by half. strain, set aside and let cool.

blend the egg yolks with the reduction. with the blender running start streaming melted butter slowly, and i mean slowly, until you have incorporated a third of the butter, then crank to high speed and pour at ease. blend until emulsified. add the chopped tarragon and lemon juice. season with salt and white pepper. keep warm if your meat is not cooked.

if you don't have champagne vinegar dry vermouth works just as well.

if you have leftover sauce don't toss it! use it the next morning instead of hollandaise for eggs benedict. i find them completely interchangeable. ever had shrimp bearnaise? makes for a quick delicious lunch. just be careful you don't scramble it when you warm it up.