You worked hard for this sauce. Don't be stingy with it.
My wife has decided that her favorite part of the high-protein lifestyle is the Bearnaise sauce, thick with butter and egg yolk. In this case, I decided to celebrate a hard week of catering with a fine New York strip steak from Whole Foods. I seared it hard in an iron skillet, then finished it in a 350-degree oven. As you can see, we like it rare. We happened to have some tarragon in the fridge (we just planted some in the garden) so my wife volunteered to dress the steak with a Bearnaise sauce.
There may be no finer thing than a well-cooked steak smothered with Bearnaise. In this case, I sauteed some Vidalia onion as well to make a bed for the steak. The butter in the sauce is grass-fed from our local dairy, South Mountain Creamery.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers.