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I love the blender method and this sauce is perfect for the steak and asparagus I made for Jacob’s birthday. The leftovers went into an aioli for paninis, yum. I would add more cayenne next time. I would have loved to make a filet oscar (with crab) but we figured that would be overkill.

http://www.winemag.com/Wine-Enthusiast-Magazine/December-15-2010/Pairings-Steak-with-B-eacutearnaise-Sauce/

http://www.food.com/recipe/crab-stuffed-steak-with-a-bearnaise-sauce-320893

http://www.foodnetwork.com/recipes/ina-garten/steak-with-bernaise-recipe/index.html

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