The Bernese sauce highlights the perfect flavor of the fillet mignon. It is a very rich, elegant and sophisticated dish that you can prepare for a special occasion. Cook the meat with the term you like most so that each bite is an unforgettable experience.
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Ingredients4 portions
Preparation
Combine wine, vinegar, pepper, shallots and tarragon, heat and reduce to 1/3 cup. Strain and reserve.
Put a bowl on the bain marie the yolks and the vinegar mixture and heat by moving with a balloon whisk to begin to thicken, then put the parsley and remove from the heat immediately and reserve.
Heat the grill and when it is hot, put a little oil and seal the steaks on both sides, brown them a little and add salt and pepper.
Once the steaks are well cooked. Serve immediately with the Bernese sauce.
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