Caribou Steaks with Bearnaise Sauce

Caribou Steaks with Bearnaise Sauce Recipe

Preparation Time:
Yields: 4 Servings


4 Bacon-wrapped Caribou Steaks

Bearnaise Sauce:

1/2 cup White Wine
2 Tbsp Tarragon Vinegar
1 Tbsp Shallots, finely chopped
2 Peppercorns, crushed
2 sprigs Tarragon, chopped
1 sprigs Chervil, chopped
3 Egg Yolks
3/4 cup Butter, melted
Fresh Parsley, finely chopped


Combine the wine, vinegar, shallots, pepper and herbs in the top of a double boiler. Cook over direct heat until the liquid is reduced by half. Allow it to cool. While beating briskly while over hot water, add the eggs and butter, a third at a time. Beat constantly and steadily as you add each third, until the sauce thickens.

Preheat oven to 350F. In a hot skillet, sear steaks on their bacon sides until bacon begins to crisp. Finish cooking steaks in oven to desired doneness. Place steaks on individual plates and pour beanaise sauce over each steak. Sprinkle with fresh parsley and serve with fresh asparagus shoots and your favorite red wine.

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