-8 (4 oz.) tenderloin filets
Spice Mix:
-2 Tbsp. paprika
-1/2 tsp. cayenne pepper
-1/2 tsp. white pepper
-1/2 tsp. black pepper
-1/4 tsp. mustard powder
-1/4 tsp. cumin
-1/4 tsp. ground coriander
-1/2 tsp. granulated garlic
-1/2 tsp. onion powder
Bearnaise Sauce:
-2 egg yolks
-6 oz. melted butter
-1/2 oz. tarragon vinegar
-dash of Worcestershire sauce
-dash of Tabasco
-pinch of salt
Method: For spice mix, combine all ingredients and set aside.
For Bearnaise Sauce: Whisk egg yolks together with 1 teaspoon water, then cook slowly, stirring constantly, over a double boiler. When mixture becomes thick, remove from heat and slowly drizzle in melted butter, all the while stirring constantly. Then add remaining ingredients and set aside.
To blacken steaks: Dredge filets in spice mix and cook in a white hot skillet to desired doneness. Top with Bearnaise Sauce and serve.
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