STEAK INGREDIENTS
1 LB Beef Tenderloin Cut into Bite Size Pieces
1/2 Cup AVO
2 Tablespoons Balsamic Vinegar
1 Tablespoon Worcestershire
1 Tablespoon Minced Garlic
1/2 Teaspoon Salt
1 Teaspoon Thyme
1/2 Teaspoon Oregano
1/2 Teaspoon Rosemary
HORSERADISH SAUCE
1 Cup Full-Fat Sour Cream
3 Tablespoons Horseradish
1/4 Teaspoon Paprika
1/4 Teaspoon Onion Powder
1/4 Teaspoon Salt
BÉARNAISE INGREDIENTS
1/2 Teaspoon White Wine Vinegar
1/4 Teaspoon Pepper
4 Tablespoons Butter
1/8 Teaspoon Salt
1/4 Cup Heavy Whipping Cream
1/4 Teaspoon Rosemary
1/4 Teaspoon Thyme
4 Egg Yolks
ASSEMBLY
- Marinate steak. Add all steak ingredients to a bowl and marinate steak overnight.
- In a small mixing bowl prep horseradish sauce. Mix all ingredients in the mixing bowl and refrigerate until ready to serve.
- Preheat the grill to high heat, roughly 550° F.
- Grill for 4 minutes, flipping only once, then grill for an additional 3 minutes on the other side. Set aside and make béarnaise.
- In a small sauce pan over medium low heat melt butter. Whisk together all ingredients with the exception of the egg yolks. Whisk well until warm.
- Right before serving add the yolks to the béarnaise. Turn heat off, whisk in the yolks and serve immediately to prevent the yolks from scrambling.