Bearnaise and Beef Fillet Sandwiches Recipe
Ingredients
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| 1/2 cup minced shallots or mild red onion | ||
| Tarragon | 1/2 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Egg yolks | 2 | |
| 1/2 to 1 pound hot or cold cooked beef fillet, trimmed of fat and thinly sliced | ||
| 4 slices firm-textured whole wheat bread or white bread | ||
| Salt | To Taste | |
Directions
To make bearnaise sauce, simmer wine vinegar, shallots, and tarragon in a small pan over medium heat until liquid evaporates.
Add butter and stir until melted, then cook until shallots are soft.
Whirl egg yolks in blender, then gradually add butter mixture in a slow, steady stream; sauce will thicken.
Chill until ready to use.
Thinly slice beef fillet.
Spread each bread slice generously with chilled bearnaise sauce; top with slices of beef, add salt to taste, and cover with remaining bread slices, enclosing beef in bearnaise.
Cut each sandwich in 2 or 3 easy-to-handle portions.
For picnicking, wrap in plastic wrap and chill until time to serve.
Add butter and stir until melted, then cook until shallots are soft.
Whirl egg yolks in blender, then gradually add butter mixture in a slow, steady stream; sauce will thicken.
Chill until ready to use.
Thinly slice beef fillet.
Spread each bread slice generously with chilled bearnaise sauce; top with slices of beef, add salt to taste, and cover with remaining bread slices, enclosing beef in bearnaise.
Cut each sandwich in 2 or 3 easy-to-handle portions.
For picnicking, wrap in plastic wrap and chill until time to serve.
Chef
