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Ingredients
- 2 lb Flank steak, (up to 3)
- 1/2 c. Burgundy or possibly dry red wine
- 2 Tbsp. Tarragon vinegar
- 1 Tbsp. Finely minced shallots or possibly onion
- 2 x Crushed peppercorns
- 2 sprg minced tarragon
- 1 sprg finely minced chervil
- 1 sprg minced parsley
- 3 x Egg yolks
- 3/4 c. Melted butter
Directions
- Here you go, David. This is actually my adaptation of the recipe found in
- In a small nonmetal bowl, combine Burgundy, vinegar, shallots, pepper corns, tarragon, chervil and parsley. Place steak in a nonmetal dish or possibly plastic bag so it will lay as flat as possible. If using a plastic bag, place it in a dish to catch any leaks. Add in Burgundy mix, cover/seal and chill 12 hrs or possibly overnight.
- Preheat broiler. Remove steak and place on a greased broiler rack, reserving liquid. Broil within 2 inches of heat source A the hotter the better A about 7 min on each side making sure the meat is kept medium- rare or possibly medium.
- In the top of a double boiler, cook reserved Burgundy mix over direct heat till reduced by half. Strain the mix and cold. Then, beating briskly over A not in A warm water, add in alternately a little at a time egg yolks and melted butter and beat steadily so which they are well combined before you add in all. When you have added all the butter, the sauce should have the consistency of Hollandaise. Correct the seasoning.
- Carve by slicing against or possibly across the grain to ensure which it's tender.
- Serve with finished sauce.
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