0 servings
What you need
Instructions
Season your steak with olive oil, garlic salt and balsamic reduction, cook to a desired doneness; (I would have cooked it less but hey- prego life ) To make the Béarnaise- reduce champagne vinegar with shallot, black peppercorns and 1 tarragon sprig until you have 1.5 tbs liquid and strain it; Whisk your Pete and Gerry’s Organic Egg Yolks with the infused vinegar and slowly incorporate 5 tablespoons melted butter; finish cooking over a water bath until eggs reach 145 F; stir in chopped tarragon and emulsify with 2 tbs butter; season with salt and pepper; Sear your crostini, assemble and enjoy! Happy and Healthy New Year!