For the Bearnaise you'll need:
- 1/2 cup chopped shallots
- 1/2 cup white wine vinegar
- 3 1/2 tbsp chopped fresh tarragon, divided
- 3 1/2 tbsp chopped fresh parsley, divided
- 3/4 cup plus 2 tbsp butter, room temp
- 1/2 tsp grated lemon peel
Place shallots, vinegar, half of the tarragon and half of the parsley in a small saucepan. Simmer over medium-high heat until vinegar is reduced to 3 tbsp, about 3 minutes. Strain into a small bowl, pressing on solids to release any liquid. Discard solids, cool tarragon vinegar mixture. Mix butter, lemon peel and remaining chopped tarragon and parsley in medium bowl to blend. Mix in cooled tarragon vinegar. Cover and refrigerate, it can be kept for up to 3 days in the fridge.
For the herb salad I washed and chopped up a handful of parsley, basil and a few stalks of chives and mixed them with chopped green leaf lettuce. Add some chopped heirloom tomatoes, cukes and crasins and you've got yourself a yummy salad. Slice steak and serve with bearnaise butter and mushrooms.