Recipe - Filet Mignon With Bearnaise Sauce

STEAKS
4 Filet mignon steaks; One half lb
ea
4 Bacon slabs
Sal and pepper
1 tablespoon Butter
1 tablespoon Oil

SAUCE
1 Ladle dry white wine
One half Ladle white vinegar
One half pound Butter
2 Shallots; chopped
2 Parsley stems
1 tablespoon Dried or fresh tarragon
Salt and white pepper; to
taste

1. Wrap bacon around steaks using toothpicks to hold bacon and season with
freshly ground pepper

2. Heat oil and butter in a pan.

3. Cook steaks 2 minutes on each side ( 2 staks at a time)

4. Season with salt

5. Bake 5 minutes in 400 oven.

Sauce:

1. Place wine and herbs in a saucepan and reduce over low heat to 1
tablespoon.

2. Strain liquid back into saucepan.

3. Divide butter into teaspoons portions.

4. Place saucepan in bain marie and stir until it just begins to slightly
thicken. Start incorporating butter, whipping or stirring with a wooden
spoon, a teaspoon at a time after each portion has been incorporated.
Toward the end you may add larger portions. Until sauce is thick like a
very firm mayonnaise.

5. May be done up to half an hour before serving.

6. Do not reheat.

Serving Ideas : Serve with steak and dauphine potatoes

NOTES : If sauce becomes too thick add a teaspoon water. If sauce breaks,
stir in 1 teaspoon milk and stir vigorously.

Serve with potato baskets or dauphine potatoes:

Posted to TNT Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky miriamp@pobox.com on Sep 18, 1997