Name: Filet mignon bearnaise
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1/3 cup white wine; 1/3 cup white wine vinegar; 1 small eschalot, finely diced; 1 tablespoon tarragon, chopped; 1/4 teaspoon peppercorns; 6 egg-yolks, lightly beaten; 250 gram butter, cubed; 2 slices prosciutto, halved lengthways; 4 pieces fillet steak oven-baked chips, to serve; salad to serve, if liked

Filet mignon bearnaise

Serves 4

Prep

15M

Cook

40M

Total

55M

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Ingredients

1/3 cup white wine

1/3 cup white wine vinegar

1 small eschalot, finely diced

1 tablespoon tarragon, chopped

1/4 teaspoon peppercorns

6 egg-yolks, lightly beaten

250 gram butter, cubed

2 slices prosciutto, halved lengthways

4 pieces fillet steak oven-baked chips, to serve

salad to serve, if liked

Method

1.Combine wine, vinegar, eschalot, tarragon and peppercorns in a small saucepan. Simmer very gently over low heat for 12-15 minutes, or until liquid has reduced to about 1/4 cup. Strain, reserving liquid and discarding solids. Let cool slightly

2.Whisk egg-yolks and received liquid together in a heatproof bowl. Place bowl over a saucepan of simmering water. Continue whisking for 12-15 minutes, or until mixture has thickened like custard.

3.Add butter one cube at a time, whisking constantly, until all butter is used and sauce is smooth and thick. Pour into a serving jug and cool to room temperature.

4.Wrap a slice of prosciutto around each piece of steak, securing with a toothpick. Cook steak in a frying pan on high heat for 3-5 minutes each side, to taste.

5.Serve steaks with sauce, chips and salad on the side.

When cooking steaks, place in a preheated frying pan, char-grill or barbecue. Cook for 2-3 minutes to seal and turn to cook the other side. This will glint rare steak. Cook for a minute or two longer for medium.
Note

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Ingredients

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