Recipe for Steak Tips & Shrimp with Béarnaise Sauce
For Béarnaise:
1 Egg yolk
1/2 Tbsp lemon juice
4 Tbsp salted butter
Pinch of salt
Pinch of cayenne pepper
Roughly chopped tarragon leaves
Over a simmering double boiler add the egg yolk to a glass or stainless steel bowl (make sure the bottom of the bowl isn’t touching the water as this would begin the scramble the yolk). Whisk until the yolk start to become frothy. Add the butter 1 Tbsp at a time only adding more one the previous has been incorporated. Whisk constantly until thickened. Add the salt, cayenne, tarragon and lemon juice.
5 oz of steak tips
4 Jumbo shrimp (peeled and de-veined)
Half a dozen asparagus stalks (blanched and cut into 1/2 in pieces)
A Cup of rice pilaf
Sautée the steak to about half desired done-ness. Add the shrimp, and asparagus then toss with the steak until the shrimp are done and the steak is cooked to your liking. Plate over warmed rice and finish with the béarnaise sauce.