In a small saucepan, combine vinegar, tarragon, and shallots. Cook rapidly until liquid is almost totally reduced. In a blender or processor combine egg yolks, lemon juice and pepper. Slowly add butter. Add cooked herb mixture. Blend until thick. Serve hot on steak. Posted to MC-Recipe Digest by Gr8seeksM8@aol.com on Feb 14, 1998
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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 954 (93%)|
|Amt Per Serving||% DV|
|Total Fat 106g||141 %|
|Saturated Fat 63.3g||316 %|
|Monounsaturated Fat 29.9g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 873.4mg||269 %|
|Sodium 684.3mg||24 %|
|Potassium 347.9mg||9 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 9.9g|
|Protein 10.7g||15 %|
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Calories per serving: 1022
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