|
| |
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. |
|
|
|
|
 |
Your participation with Culinary Concierge solidifies a unique marketing opportunity that is designed to create an impact and drive consumers to your business by using creative marketing tools to "whet their appetites!"
For more advertising information, please contact:
Kendall Gensler 850.687.1118
staff@culinaryconcierge.com
|
|
|
|
|
IACP Award of
Excellence Finalist
|
|
|
