INGREDIENTS

INSTRUCTIONS

Split a good 3 1/2 or 4 ounce Filet Mignon in 2 medallions (disks) and
broil or charbroil to desired degree. Place each half on crisply toasted
english muffin. (I have used fried rounds of a good dense french bread)
Cover it all with a generous portion of Bearnaise sauce and top with
"crown" of tomato.
To make the crown, hold the tomato on it's side and jab the point of a
paring knife straight thru the tomato at a 45 degree angle to a line
running from top to bottom. repeat all around till you get back to where
you started. the tomato will fall apart. If not gently twist it to separate
the halves.
Your cut will look like this: /WWWWW\
DIp the cut side into any decent grated parmasean cheese and slip under the
broiler for a few seconds to brown the cheese. Place the tomato on top of
the filet and secure it with a toothpick.
It's ready to serve.
HOLLANDAISE SAUCE =================
Separate 6 large eggs in a heat resistant bowl or double boiler. Melt 6 oz
butter in a separate pan. Beat the yolks with a wire wisk, OVER not in,
boiling water until they begin to thicken. Very gradually add the clarified
butter in a thin stream while constantly beating the mixture.
A good rule of thumb: 1 LARGE egg yolk will hold 1 to 1 1/2 oz of butter.
Be very careful to add the butter slowly and that the butter is not hotter
than the yolks or the sauce will "break" (begin to separate). As soon as
all the butter is incorporated, remove the bowl from the heat source and
keep beating to cool the sauce. Whip in the lemon juice, cayenne, and white
wine.
Variations on Hollandaise Sauce: Replace lemon juice with orange juice
concentrate for Maltese Sauce.
Replace juices and add tarragon, shallots, and basil for Bearnaise sauce.
(saute the tarragon, basil, and minced shallots in some of the butter) See
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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