| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
2 |
Servings |
INGREDIENTS
| 2 |
|
2" thick by about 5" wide filet mignon steaks; ( room temperature) |
| 2 |
|
Slabs of bacon |
|
|
Salt; pepper |
|
|
Oil |
| 1 |
|
Ladle dry white wine |
| 1/2 |
|
Ladle white vinegar |
| 1/2 |
lb |
Butter |
| 2 |
|
Shallots; chopped |
| 2 |
|
Parsley stems |
| 1 |
tb |
Dried or fresh tarragon |
|
|
Salt and white pepper; to taste |
INSTRUCTIONS
BEARNAISE SAUCE
Wrap a long slab of bacon around each steak. Season with a little freshly
ground pepper. Don't add salt yet. Heat about 1" of oil in a pan ( I like
to add 1 tsp butter as well). Fry the steaks in the oil just until brown (
about 2 to 3 minutes on each side) Season with salt.Rmove bacon For medium
rare place steaks in a 400 oven for another 4 minutes.
BEARNAISE SAUCE:
1. Place wine and herbs in a saucepan and reduce over low heat to 1
tablespoon.
2. Strain liquid back into saucepan.
3. Divide butter into teaspoons portions.
4. Place saucepan in bain marie and whisk until it just begins to slightly
thicken. Start incorporating butter, whipping or stirring with a wooden
spoon, a teaspoon at a time after each portion has been incorporated.
Toward the end you may add larger portions. Until sauce is thick like a
very firm mayonnaise.
5. May be done up to half an hour before serving.
6. Do not reheat.
Serving Ideas : Serve with steak and dauphine potatoes
NOTES : If sauce becomes too thick add a teaspoon water. If sauce breaks,
stir in 1 teaspoon milk and stir vigorously. Recipe by Miriam Podcameni
Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky
<miriamp@POBOX.COM> on Dec 29, 1997
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