Filet Mignon and Bearnaise Sauce
With very little practice Filet Mignon and Bearnaise Sauce makes a great start to a romantic Valentine’s Day dinner, or for that matter a great dinner any time!
Fool Proof Blender Bearnaise Sauce:
I found the idea for this recipe in the New York Times Heritage Cookbook by Jean Hewitt, 1980 Ed., I’ve changed it a little but it never fails to come out great.
Ingredients for Bearnaise Sauce
- 3 egg yolks
- 1½ sticks of butter melted
- 1 tsp lemon juice
- Dash of salt & pepper
- 2 to 3 dashes of Tabasco sauce
- 1 tbs tarragon
- 3-4 tbs red wine vinegar
Blender Bearnaise Sauce
In a small fry pan place the tarragon and the red wine vinegar , bring to a boil and continue to cook until vinegar as been completely reduced.Put tarragon into a small bowl and set aside.
In a blender place the three egg yolks, lemon juice, salt, pepper, and Tabasco sauce. Blend for three or four seconds. Make sure the melted butter is not too hot. Turn blender on and slowly pour butter into blender until all is blended. You now have Hollandaise sauce. Put tarragon in and blend again for a few seconds until all is combined . You should now have a fairly thick sauce. Unlike regular Hollandaise you do not need to clarify the butter you can pour the whole thing into the mixture. Have all ingredients ready to go and you can make this sauce after you have turned the filet mignons in the broiler.
Bacon Wrapped Filet Mignon
Take your filets and wrap one slice of bacon around the side stretching the bacon slightly and secure with a toothpick. Place on a broiler pan and broil in the oven until your desired doneness. Plate; add a vegetable and a potato ,spoon some Bearnaise over the steak and put the rest of the sauce in a gravy boat. Serve with a nice bottle of wine and you’ll have a dinner to remember.
Here’s a few things that could make cooking a little easier:
Oster 6706 6-Cup Plastic Jar 10-Speed Blender, Black
T-fal A8570084 Specialty Nonstick One Egg Wonder 4.5-Inch Fry Pan Dishwasher Safe Cookware, Grey
Alessi Parrot Sommelier Corkscrew Green
2007 Rutherford Grove Estate Cabernet Sauvignon 750 mL
Filet Mignon, there really is nothing else to say except “YUMMIE”, a 5 paw recipe, paws down!
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- Ingredients for Bearnaise Sauce
- 3 egg yolks
- 1½ sticks of butter melted
- 1 tsp lemon juice
- Dash of salt & pepper
- 2 to 3 dashes of Tabasco sauce
- 1 tbs tarragon
- 3-4 tbs red wine vinegar
- 6-8 ounce Filet Mignons
- 1 strip of bacon for each Filet
- In a blender place the three egg yolks, lemon juice, salt, pepper, and Tabasco sauce. Blend for three or four seconds. Make sure the melted butter is not too hot. Turn blender on and slowly pour butter into blender until all is blended. You now have Hollandaise sauce. Put tarragon in and blend again for a few seconds until all is combined . You should now have a fairly thick sauce. Unlike regular Hollandaise you do not need to clarify the butter you can pour the whole thing into the mixture. Have all ingredients ready to go and you can make this sauce after you have turned the filet mignons in the broiler.
- Bacon Wrapped Filet Mignon
- Take your filets and wrap one slice of bacon around the side stretching the bacon slightly and secure with a toothpick. Place on a broiler pan and broil in the oven until your desired doneness.
