Porterhouse steaks and béarnaise sauce seem to have a natural affinity, with the sauce's tarragon taste playing off the meat's texture. Sop up the rest of this tangy concoction with potatoes and a crusty baguette, and you've got a steakhouse meal at home. A word of warning: really watch your heat with this, or your egg yolks will curdle, ruining everything.
Full Recipe
Author
Pierre Franey | 1986-09-03
Source
