Filet Mignons With Béarnaise Sauce – a delicious recipe with white wine vinegar, black peppercorns, spring onions, tarragon, egg yolks, butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
To make bearnaise sauce, place vinegar, peppercorns, spring onions, half the tarragon, and 2 tbsp water in a small saucepan. Bring to a boil. Reduce heat and simmer until liquid is reduced to 2 tbsp. Strain liquid into small bowl and discard solids.
2
Place egg yolks in small heatproof bowl over a small saucepan of simmering water; do not allow water to touch base of bowl. Whisk in reserved liquid; add butter in a thin, steady stream, whisking constantly until mixture thickens slightly. Stir in remaining tarragon.
3
Preheat broiler. Spread a little pesto on one side of each bacon strip; wrap a strip, pesto-side against the beef, around each piece of beef. Secure with a toothpick.
4
In batches, broil filet mignons until browned on both sides and cooked as desired. Serve hot with bearnaise sauce.
1218
kcal
Calories
85
g
Fat
14
g
Carbs
98
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup white wine vinegar, 8 None black peppercorns, 1 tbsp finely chopped spring onions, 2 tbsp finely chopped fresh tarragon, and more.
Yes, Filet Mignons With Béarnaise Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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