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  • Filet Mignon With Bearnaise Sauce

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    Filet Mignon With Bearnaise Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x Filet mignon steaks, 1/2 lb ea
    • 4 x Bacon slabs Sal and pepper
    • 1 Tbsp. Butter
    • 1 Tbsp. Oil
    • 1 x Ladle dry white wine
    • 1/2 x Ladle white vinegar
    • 1/2 lb Butter
    • 2 x Shallots, minced
    • 2 x Parsley stems
    • 1 Tbsp. Dry or possibly fresh tarragon Salt and white pepper, to taste

    Directions

    1. 1. Wrap bacon around steaks using toothpicks to hold bacon and season with freshly grnd pepper
    2. 2. Heat oil and butter in a pan.
    3. 3. Cook steaks 2 min on each side ( 2 staks at a time)
    4. 4. Season with salt
    5. 5. Bake 5 min in 400 oven.
    6. Sauce:1. Place wine and herbs in a saucepan and reduce over low heat to 1 Tbsp..
    7. 2. Strain liquid back into saucepan.
    8. 3. Divide butter into tsp. portions.
    9. 4. Place saucepan in bain marie and stir till it just begins to slightly thicken. Start incorporating butter, whipping or possibly stirring with a wooden spoon, a tsp. at a time after each portion has been incorporated.
    10. Toward the end you may add in larger portions. Till sauce is thick like a very hard mayonnaise.
    11. 5. May be done up to half an hour before serving.
    12. 6. Don't reheat.
    13. Serving Ideas : Serve with steak and dauphine potatoes
    14. NOTES : If sauce becomes too thick add in a tsp. water. If sauce breaks, stir in 1 tsp. lowfat milk and stir vigorously.
    15. Serve with potato baskets or possibly dauphine potatoes:

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