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

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.