Black Angus Aged Beef Tenderloin with Crabmeat
Restaurant: The Inn at Brevard

Aris' Pairing For This Dish: 2003 Leaping Lizard - Pinot Noir
French Tarragon mixture
Bring to a boil in a sauté pan and let sit for 5 minutes.
Then drain. Add this mixture to your Béarnaise sauce.
Inn at Brevard Béarnaise Sauce
Put all ingredients in blender.
Keep the blender on at full speed until the mixture is thick and creamy.
Taste it often, and add salt, pepper, and butter if needed.
Add French Tarragon mixture at this point.
Refrigerate total mixture and serve cold or at room temperature.
Never heat the Béarnaise sauce.

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