Company Steak With Bearnaise Butter - cooking recipe

Ingredients

3 tablespoons unsalted butter, softened
2 teaspoons finely chopped fresh tarragon leaves (or 1 t dried)
2 teaspoons minced shallots (or 1 t minced garlic and 1 t minced onion as a substitute for shallot)
1/2 teaspoon fresh lemon juice, to taste
1/8 teaspoon salt
4 steaks, of your choice (especially good on rib eye, sirloin, and even rich filet mignon)

Preparation

Using a fork, combine softened butter, tarragon, shallot (or you can use minced garlic and a bit of minced onion to substitute if you don't have shallots on hand), lemon juice, and salt.
Mix well.
Using a sheet of wax paper, shape into a log, twist ends tightly and chill for about an hour, until firm.
Season steaks with pepper and a bit of oil and grill.
Top hot steaks with a generous slice of butter and serve.
Leftover butter can be stored in the frige for about a week, tightly wrapped.