Flank Steak Bearnaise
1 8-ounce package Philadelphia Brand Cream Cheese, cubed
1/4 cup milk
1 tablespoon green onion slices
1/2 teaspoon dried tarragon leaves, crushed
2 egg yolks, beaten
2 tablespoons dry white wine
1 tablespoon lemon juice
1 beef flank steak, 1 1/2-pounds
In saucepan, combine cream cheese, milk, green onions and
tarragon. Stir over low heat until cream cheese is melted.
Stir small amount of hot cream cheese mixture into egg yolks.
Return to hot mixture. Stir in wine and juice. Cook, stirring
constantly, over low heat 1 minute or until thickened. Score
steak on both sides. Place on rack of broiler pan. Broil on
both sides to desired doneness. With knife slanted, carve steak
across grain into thin slices. Serve with cream cheese mixture.
Makes 6 servings
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kraft Foods.