Open-Faced Steak Sandwich with Bernaise

Bernaise (my fav. sauce) is the reason I grow tarragon:

2 sticks butter (16 T.)
1/3 cup each white wine vinegar and dry white wine
2 T. minced shallots
1 t. whole black peppercorns
1 sprig fresh tarragon
3 egg yolks
2 T. chopped fresh tarragon
2 t. fresh lemon juice
Sea salt* and cayenne pepper (to taste)
4 beef tenderloin steaks, seasoned with S&P (4 oz. each)
4 pieces bias-sliced ciabatta bread, brushed with EVOO, seasoned with S&P (3/4" thick)
Mixed baby salad greens

Preheat grill to med. high heat (or broiler). Brush grill with oil. Melt butter in saucepan over low heat. Skim off and discard foam; remove from heat. Boil the vinegar, wine, shallots, peppercorns, and tarragon sprig in a small saucepan over high heat; reduce to 3 T., then strain. Simmer 1" water in a med. saucepan over med.-low heat. Whisk egg yolks and vinegar reduction in a stainless-steel bowl. Place bowl over simmering water (don't let bowl touch water). Whisk vigorously until yolks leave trails, 2 mins. Remove bowl from pan. Whisk 1-2 T. warm butter into yolk mixture, one drop at a time. After it's incorporated, add remaining butter in a thin stream. If mixture gets cold, return bowl to pan of simmering water, and continue whisking in butter. After butter is incorporated, whisk in chopped tarragon and lemon juice; season with salt and cayenne. Grill steaks, covered, to med. rare, 2-3 mins. per side. Grill bread, covered, until lightly toasted, 1-2 mins. per side. Let steak rest 5 mins; slice into strips. Layer greens and steak on ciabatta slices. Drizzle with sauce. Serve with grilled rosemary/garlic salt potatoes and asparagus. Sounds Yumola to me!!

"Hope lifts your perspective from your weary feet to the glorious view you can see from the high road".

Have FUN out there today.

Love,

MM