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Ingredients
- 4 x beef tenderloin steaks
- 1/4 c. wine vinegar or possibly dry white vermouth
- 1 Tbsp. shallots or possibly scallions, chopped
- 1 x -Tbsp. fresh tarragon chopped or possibly 1 tsp. dry tarragon
- 1/3 c. butter (6 Tbsp.)
- 2 whl Large eggs
- 1/4 x - 1/2 tsp. pure vanilla extract or possibly to taste Salt and white pepper to taste Parsley for garnish
Directions
- In a heavy 1-qt saucepan, boil vinegar or possibly vermouth with shallots, tarragon, salt and pepper. Reduce to two Tbsp.. Set aside.
- In the same saucepan, heat butter over medium-low heat.
- While butter is melting, beat Large eggs with vanilla, then add in slowly to melted butter, beating with a whisk. Continue to beat till mix is thick. Remove from heat immediately.
- If mix begins to separate or possibly is too thick, add in a few drops of warm water and beat well.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 605g | |
| Calories 1493 | |
| Calories from Fat 991 | 66% |
| Total Fat 111.44g | 139% |
| Saturated Fat 57.55g | 230% |
| Trans Fat 0.0g | |
| Cholesterol 883mg | 294% |
| Sodium 783mg | 33% |
| Potassium 1488mg | 43% |
| Total Carbs 3.35g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.8g | 1% |
| Protein 113.22g | 181% |
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