Steak Béarnaise* Recipe

Cooking Instructions

1. 1

   Prepare the Yukon Gold Mash

   Peel and dice the Yukon Gold potatoes. Boil them in salted water until tender (about 15-20 minutes). Drain and mash with butter, salt, and pepper to taste.

2. 2

   Grill the Asparagus

   While the potatoes are cooking, preheat a grill or grill pan. Toss the asparagus with olive oil, salt, and pepper. Grill for about 5-7 minutes until tender and slightly charred.

3. 3

   Cook the Steak

   Season the filet mignon medallions with salt and pepper. Grill or pan-sear them on high heat for 3-4 minutes on each side for medium-rare, adjusting time for desired doneness.

4. 4

   Grill the Shrimp

   Season the shrimp with olive oil, salt, and pepper. Grill for 2-3 minutes on each side until they are opaque and cooked through.

5. 5

   Prepare the Béarnaise Sauce

   In a saucepan, combine shallots, white wine vinegar, and dry white wine. Simmer until reduced by half. Remove from heat, whisk in the egg yolks, and slowly drizzle in melted butter while whisking until the sauce thickens. Stir in chopped tarragon, salt, and pepper.

6. 6

   Serve

   On each plate, place a mound of Yukon gold mash, top with a filet mignon medallion, several grilled shrimp, and drizzle with Béarnaise sauce. Serve the grilled asparagus on the side.