Preparation time : 20 minutes
Cooking time : 10 minutes
2 T-bone steaks (250 g)
2 to 3 shallots
1 dl white wine
1 bunch tarragon
6 egg yolks
Peel the shallots and chop them into thin slices. Chop the tarragon.
In a pan, mix the chopped shallots and tarragon with white wine. Cook it until wine is totally evaporated.
Remove from heat. Add 2 soupspoons of water and the egg yolks and whisk the mixture energetically. Put the mixture back under a low heat and whisk again until you get a smooth mousse.
Keep under a low heat with a double boiler.
Season the T-bone steaks with salt and pepper. Cook them on the grill for 5 to 6 on each side.
Serve the rib steaks with the lukewarm tarragon sabayon.