ut 1-2 teaspoons of bearnaise over each oyster and top
Sprinkle steaks with pepper. Heat a large oiled skillet on high heat. Cook steaks 2-3 mins each side until cooked to desired doneness. Let stand, covered, for 5 mins.
Meanwhile, stir tarragon into prepared bearnaise sauce. Season to taste.
Serve steaks with asparagus and bearnaise sauce.
Cook the potato wedges according to the package instructions.
Meanwhile, heat half of the oil in a large frying pan over high heat. Add onion. Cook, stirring, for 7-8 mins, or until golden brown. Transfer to a heatproof bowl.
Heat remaining oil in pan. Add steaks. Cook for 1-2 mins for medium, or until cooked to your liking. Cover with foil. Rest for 1 min.
Cut bread in half horizontally. Top with arugula, beef, beets, tomato, onion and half of the bearnaise sauce. Cut into quarters. Serve with potato wedges and remaining sauce.
ntil tender. Drain well. Prepare bearnaise sauce according to package directions, then
est.
Meanwhile, for the bearnaise sauce, combine vinegar, bay leaf, peppercorns
eanwhile: In a small sauce pan, make bearnaise sauce according to package directions
inutes.
Meanwhile, make the Bearnaise: Melt butter in a small
eef is resting make the Bearnaise sauce:
In a small saucepan
First, make bearnaise sauce.
In a small saucepan,
ice pink centre.
Sauce.
Pour bearnaise into a saucepan, add
Place halved biscuits on a large platter.
Layer with Canadian bacon or sprinkle with crumbled bacon.
Sprinkle with cheese.
Place in a 200\u00b0 oven to keep warm.
Scramble eggs until set.
Cover biscuits with eggs and Bearnaise sauce.
Garnish with fresh parsley and sprinkle with paprika.
utter and continue beating until sauce is thickened. Stir in the
o: bottom bun: lettuce, tomatoes, Bearnaise sauce and burger with melted blue
Melt 2 tbsp butter over medium heat.
Add onion to the pan and saute for 3 minutes.
Add tomatoes and saute for an additional 2 minutes.
Add garlic and stir until fragrant.
Pour the milk over the onions and tomatoes and stir.
Add the Bearnaise sauce packet and whisk to incorporate.
Lastly add remaining 2 tbsp of butter and bring mixture to a boil. Cook for an additional minutes or until the sauce thickens and enjoy!
For the Sauce: Preheat the oven to 400\
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
repes each.
For Bernaise Sauce:
Place shallots, tarragon, vinegar
uice.
Prepare the Hollandaise Sauce: Cut the butter into four
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
ntil firm.
To make Easy Eggnog Sauce:
Whisk eggnog into