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Filet Mignon with Bearnaise Sauce

So in another attempt at bearnaise sauce, I realized that 1) serving it on the side in a separate little bowl always looks better and 2) not draining out the shallots and tarragon adds delicious flavor and texture. This recipe tastes DELICIOUS and looks way fancier than the amount of effort put in so I would highly recommend it for a quick and elegant dinner!

Bearnaise Sauce

1 shallot, minced

1 1/2 teaspoons dried tarragon

4 large egg yolks

1/2 cup (1 stick) cold unsalted butter, cut into pieces

Coarse salt

1. In a small saucepan, bring vinegar, shallot, and tarragon to a boil. Cook until liquid has reduced to 2 tablespoons, about 4 minutes. Strain through a fine mesh sieve. Rinse out saucepan, and return strained vinegar.

2. Add egg yolks and 2 tablespoons water. Cook, over low heat, whisking constantly, until mixture thickens and forms thick ribbons, 3 to 4 minutes.

3. Whisk in butter, if sauce gets too hot (it starts to bubble), remove from heat and whisk in a piece of butter. Continue whisking until all the butter has been absorbed, about 3 minutes. Remove from heat and immediately transfer to a bowl to stop further cooking. Season with salt. Use immediately, or keep warm over a pan of barely simmering water.

  1. waltermelon333 permalink
    March 22, 2009 4:33 am

    looks positively SCRUMPTIOUS. Maybe I’ll start cooking something other than 方便面…

  2. Susan Schmidt permalink
    April 22, 2009 3:01 pm

    I love the recipes. They look delicious and not too hard. You are truly a renaissance woman. I am not sure if Gerd has your website so now I will make sure he does.

    I had planned to come to New York this week, but Chris is really busy. I will soon have all the time in the world so I decided to wait till then.

    I’m glad you’re well. Hope to see you soon.


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