|2||Porterhouse steaks, about 350g in total (Main)|
|2 cloves||Garlic, crushed|
|2 Tbsp||Butter, for cooking|
|¾ cup||Dry white wine|
|1 Tbsp||Tarragon vinegar, or cider vinegar|
|1 small||Shallot, finely diced|
|½ tsp||Tarragon, dried|
|2 tsp||Fresh parsley, finely chopped|
|1 tsp||Freshly ground black pepper|
|2 large||Eggs, yolks only|
|100 g||Butter, melted|
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- Rub steaks with crushed garlic. Sprinkle generously with black pepper. Stand in a cool place while preparing sauce.
- Combine wine, vinegar, shallot, parsley, tarragon and black pepper in a saucepan. Simmer until reduced by two-thirds. Cool then strain.
- Whisk egg yolks in top part of a double boiler. Place over barely simmering water.
- Whisk in strained wine. Slowly whisk in butter until light and fluffy.
- To cook steak, melt 2 tablespoons of butter in a heavy frying pan. Cook steaks about 3-4 minutes each side for medium-rare. Rest for a few minutes before serving.
- Top each steak with bearnaise and serve remainder on the side.