Culinary Concierge

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.