Beefsteak à la Henriette
A dish with butter and yolks 3 eggs at the center.
contains dairycontains eggs
Ingredients
US
Metric
- 120 ml butter
- Yolks 3 eggs
- 15 ml cold water
- 7 ml lemon juice
- 1 ml salt
- 30 ml tomato purée
- 15 ml Worcestershire Sauce
- 7 ml finely chopped parsley
- Few grains cayenne
Make it lactose-friendly
- ½ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Wash butter, and divide in three pieces. Put one piece in saucepan with yolks of eggs slightly beaten and mixed with water and lemon juice. Proceed same as in making Hollandaise Sauce I ; then add tomato, parsley, and seasonings. Pour one-half sauce on a serving dish, lay a broiled porterhouse steak on sauce, and cover steak with remaining sauce. Garnish with parsley.
Nutrition (estimated, per serving)
| Calories | 416 |
|---|---|
| Protein | 0.6 g |
| Fat | 46.1 g |
| Carbs | 2.4 g |
| Fiber | 0.2 g |
| Sodium | 414 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States