Bernaise Filet Recipe
Tender filet mignon topped with rich bernaise sauce.
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Ingredients
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Filet Mignon
Method
Béarnaise Sauce
- 1
Prepare the Reduction
In a small saucepan, combine the white wine, white wine vinegar, shallots, tarragon leaves, and peppercorns. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain. Strain the mixture and set aside.
- 2
Make the Béarnaise Sauce
In a heatproof bowl, whisk together the egg yolks and the strained reduction. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens slightly. Gradually add the melted butter while whisking until the sauce is thick and creamy. Stir in the chopped tarragon and season with salt to taste.
