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"From Sandi's Recipe File"

Recipe Source: Great Beef Dishes from Great American Recipes Beef & Veal Recipe File Serving Size: Makes 4 servings Have this recipe emailed to you!

Beef Steaks with Jalapeno Bearnaise Amount Ingredient 4 steaks, sirloin, tenderloin, or eye of chuck, about 6 ounces each Jalapeno Bearnaise:   5 egg yolks 1 small jalapeno pepper 1 1/2 teaspoons chopped fresh cilantro Dash tabasco 1 1/2 teaspoons fresh lemon juice 1 cup melted butter   Salt, to taste   Pepper, to taste Fresh Corn Relish:   1 cup fresh or frozen thawed corn kernels 1 tablespoon minced green bell pepper 1 tablespoon minced red bell pepper 1 tablespoon minced yellow bell pepper 1/2 small jalapeno pepper, diced 1 tablespoon fresh cilantro, minced 1 tablespoon granulated sugar 1/2 teaspoon nutmeg 2 tablespoons dry sherry Dash cayenne pepper 1 cup chicken broth 1 tablespoon cornstarch   Salt, to taste   Pepper, to taste

Preparation Instructions:

1. Preheat broiler or charcoal. Broil the steaks until done to your liking, 5 minutes on each side, for rare.
2. To prepare the bearnaise sauce: Combine eggs, jalapeno, cilantro, tabasco and lemon juice in blender. Blend at medium speed, adding butter in a slow stream until mixture is thick. Add salt and pepper to taste.
3. To prepare the relish, combine all the relish ingredients in a 2 quart saucepan. Bring to a boil. Cook until thickened. Taste. Add salt and pepper.
4. To serve the steaks, cut into 1/2 inch slices. Spoon bearnaise sauce over.
5. Serve with a spoonful of the corn relish on the side.

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