Name: Fillet Mignon with Bearnaise Sauce
Prep time: 75 min
Cook time: 25 min
Yield: 3
Cuisine: Internacional
Ingredients: 180 grams butter, 2 sticks; 2 cloves shallot, finely chopped; 1/4 cups white vinegar; 1/4 cups white wine; 1 tablespoon tarragon, chopped; 3 black peppercorns; 2 egg yolks, for Bearnaise sauce; 3 beef tenderloins, in medallions, approximately 200 g each; 1 pinch salt; 1 pinch pepper; 4 slices bacon; 1 tablespoon olive oil; asparagus, blanched; 2 tablespoons tarragon, finely chopped, for garnish

Preparation

50 mins

25 mins

Low

Preheat the oven to 180° C. Heat the butter in a small pot over low heat and let it melt completely. Separate the whey with the help of a spoon and reserve only the clear part of the butter.

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