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Ingredients
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Filet Tips
Béarnaise Sauce
Method
Filet Tips Preparation
- 1
Prepare the Filet Mignon
Cut the filet mignon into 1-inch cubes and season with salt, black pepper, and garlic powder.
- 2
- 3
Finish with Parsley
Remove from heat and sprinkle with chopped fresh parsley before serving.
Béarnaise Sauce Preparation
- 4
Prepare the Reduction
In a small saucepan, combine shallots, white wine vinegar, and white wine. Bring to a boil, then reduce heat and simmer until reduced by half. Strain and set aside.
- 5
Melt the Butter
In a separate saucepan, melt the unsalted butter over low heat until it is completely melted and hot.
- 6
Whisk the Egg Yolks
In a mixing bowl, whisk the egg yolks until pale. Gradually add the reduction while whisking continuously.
- 7
- 8
Season the Sauce
Add chopped fresh tarragon, salt, and black pepper to taste. Whisk until fully combined.