This is one of those dishes that may seem a bit intimidating especially when you consider that Bearnaise is the sauce used to elevate it but it is actually very simple and the Bearnaise is really not that hard to make.
Cooks note: I used strip loins for this because I happened to find them on sale but any decent steak cut will do.
Here’s how we do this one.
- 4 Strip Loin steaks
- 1 bag 31 – 40 Shrimp – tail off
- 12 -15 Asparagus spears
- 3 tablespoons minced Shallots
- 2 large Egg Yolks
- 2 sticks plus 2 tablespoons unsalted Butter
- 2 tablespoons White Wine Vinegar
- 1 1/2 tablespoons Lemon Juice
- 1 1/2 tablespoons fresh chopped Tarragon
- 2 teaspoons Old Bay® seasoning
- 2 teaspoons Granulated Garlic
- Salt and Pepper to taste
Putting it all together:
- Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
- Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
- Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. This can be made 1 hour ahead of time. Cover and let sit at room temperature.
Steak, Shrimp and Asparagus:
- Preheat your grill to 375°.
- Season the steaks with salt and pepper and set aside.
- Prep the Asparagus by cutting off the woody, fibrous ends.
- Melt 1 teaspoon of butter in a saute pan and add the granulated garlic and Old Bay® mixing well. Add the shrimp and saute until pink.
- Put the steaks on the grill for 6 to 8 minutes a side for medium,
- Steam the asparagus for 5 minutes.
- Plate the steak and top with the asparagus, shrimp and warmed Bearnaise.
There you have it another “Simple but tasty recipe for the grilling season and beyond.”
Until next time……