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Title: Chateaubriand with Bearnaise Sauce Categories: None Yield: 2 Servings 2 2" thick by about 5" wide -filet mignon steaks; ( room -temperature) 2 Slabs of bacon Salt; pepper Oil ------------------------------BEARNAISE SAUCE------------------------------ 1 Ladle dry white wine 1/2 Ladle white vinegar 1/2 lb Butter 2 Shallots; chopped 2 Parsley stems 1 tb Dried or fresh tarragon Salt and white pepper; to -taste Wrap a long slab of bacon around each steak. Season with a little freshly ground pepper. Don't add salt yet. Heat about 1" of oil in a pan ( I like to add 1 tsp butter as well). Fry the steaks in the oil just until brown ( about 2 to 3 minutes on each side) Season with salt.Rmove bacon For medium rare place steaks in a 400 oven for another 4 minutes. BEARNAISE SAUCE: 1. Place wine and herbs in a saucepan and reduce over low heat to 1 tablespoon. 2. Strain liquid back into saucepan. 3. Divide butter into teaspoons portions. 4. Place saucepan in bain marie and whisk until it just begins to slightly thicken. Start incorporating butter, whipping or stirring with a wooden spoon, a teaspoon at a time after each portion has been incorporated. Toward the end you may add larger portions. Until sauce is thick like a very firm mayonnaise. 5. May be done up to half an hour before serving. 6. Do not reheat. Serving Ideas : Serve with steak and dauphine potatoes NOTES : If sauce becomes too thick add a teaspoon water. If sauce breaks, stir in 1 teaspoon milk and stir vigorously. Recipe by Miriam Podcameni Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky |