Henry Iv Recipe
Bacon wrapped filet mignon placed on a bed of artichoke leaves, topped with an artichoke heart and crowned with béarnaise sauce.
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Ingredients
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Main Ingredients
Method
Preparation and Cooking Instructions
- 1
Prepare the Filet Mignon
Preheat the oven to 400°F (200°C). Season the filet mignon with salt and black pepper. Wrap each filet with 2 slices of bacon, securing with toothpicks if necessary.
- 2
Cook the Filet Mignon
Heat a skillet over medium-high heat. Sear the bacon-wrapped filets on all sides until the bacon is crispy, about 4-5 minutes. Transfer to the oven and cook for an additional 8-10 minutes for medium-rare.
- 3
Prepare the Béarnaise Sauce
In a saucepan, combine shallots, white wine vinegar, and tarragon. Simmer until reduced by half. In a bowl, whisk the egg yolks and water together. Gradually add the melted butter while whisking until the sauce thickens. Stir in the reduced shallot mixture.
- 4
Assemble the Dish
Place artichoke leaves on a serving plate. Top each with a bacon-wrapped filet mignon. Garnish with an artichoke heart and drizzle with béarnaise sauce.
