2 Bacon Wrapped Petite Filet on English Muffin with Bearnaise Sauce and Hash Browns Recipe
Indulge in two tender bacon-wrapped petite filets served atop a toasted English muffin, drizzled with rich Béarnaise sauce, accompanied by crispy hash browns for a delightful brunch experience.
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Ingredients
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Main Ingredients
Method
Cooking Directions
Prepare the Filets
Preheat the oven to 400°F (200°C). Wrap each petite filet with two strips of bacon, securing with toothpicks if necessary. Season with salt and pepper.
Cook the Filets
In a skillet over medium-high heat, sear the bacon-wrapped filets on all sides until the bacon is crispy, about 3-4 minutes per side. Transfer to the oven and cook for an additional 8-10 minutes for medium-rare.
Prepare the Hash Browns
While the filets are cooking, prepare the hash browns according to package instructions, frying them until golden brown and crispy.
Make the Bearnaise Sauce
In a saucepan, combine the white wine vinegar, shallot, tarragon, and a bit of water. Reduce over medium heat until the mixture is syrupy. Strain and let cool. In a mixing bowl, whisk egg yolks until thick, then slowly add melted butter while whisking continuously. Stir in the vinegar mixture and season with salt, pepper, and parsley.
Toast the English Muffins
Split and toast the English muffins until golden brown.
Assemble the Dish
Place a toasted English muffin half on each plate. Top with a bacon-wrapped filet, spoon over some bearnaise sauce, and serve alongside crispy hash browns.
