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Bacon-Wrapped Hickory-Grilled Filet Mignon on top of red wine demi-glace topped with shoestring onions and laced with béarnaise sauce
8 |
egg yolks |
1 oz |
lemon juice |
1 oz |
white wine |
1/2 t |
Worcestershire sauce |
1 dash |
Tabasco |
1 oz |
water |
1 lb |
butter (melted) |
method:
Place first 6 ingredients in a metal bowl and blend well. Place over a double boiler on medium heat. Stir continuously making sure not to scramble the mixture. Mix until you reach a custard like consistency. Remove from heat. Add melted butter very slowly one label at a time. Be sure butter is incorporated completely before adding more. If sauce becomes very shiny add a small amount of cold water. Once all butter is added season to taste with salt, white pepper and cayenne pepper. Add 1 T of tarragon reduction to finish sauce.
tarragon reduction
2 T |
tarragon |
1 T |
apple cider vinegar |
1 oz |
white wine |
method: Place in sauté pan and reduce until almost completely dry. |
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