Filet Mignon with Béarnaise Sauce

Name: Filet Mignon with Béarnaise Sauce
Prep time: 45 min
Yield: 4
Cuisine: Francesa
Ingredients: 1/3 cups white vinegar; 1/3 cups dry white wine; 1 teaspoon pepper; 1 teaspoon shallot, chopped; 2 teaspoons parsley, chopped; 1/4 teaspoons tarragon; 3 egg yolks; 4 beef tenderloins, 2 cm thick; 1 pinch salt

Deborah Dana

Béarnaise sauce perfectly enhances the flavor of filet mignon. It is a very rich, elegant, and sophisticated dish that you can prepare for a special occasion. Cook the meat to your liking so that each bite is an unforgettable experience.

Reviewed by Editorial Team of Kiwilimón

Published: 02-12-2009

Preparation

45 mins

Medium

Combine wine, vinegar, pepper, shallots, and tarragon, heat and reduce to 1/3 cup. Strain and set aside. In a double boiler, place the egg yolks and the vinegar mixture, heating while whisking until it begins to thicken, then add the parsley and remove from heat immediately and set aside. Preheat the grill, and when it's hot, add a little oil and sear the fillets on both sides until they are slightly browned, then add salt and pepper. Once the fillets are well cooked, serve immediately with the béarnaise sauce.