Tag Archive for: béarnaise

Serves 4

  • 1⁄4 c. white wine vinegar
  • 1⁄4 c. vermouth
  • 1 Tbsp. minced shallots
  • 1⁄2 tsp. tarragon
  • Salt and pepper
  • 1 Tbsp. sun-dried tomatoes, chopped
  • 3 egg yolks
  • 4 oz. butter, melted
  • 3 Tbsp. tomato paste
  • 1 1⁄2 lbs. beef tenderloin
  • 2 Tbsp. butter

For the Bernaise: combine vinegar, vermouth, shallots, tarragon, salt and pepper in small saucepan. Reduce over medium heat to about 2 Tbsp. liquid. Set aside. Whirl egg yolks at high speed in a blender about 1 minute. With machine running, pour in reduction; add tomatoes. Still running, slowly pour in melted butter. Incorporate tomato paste last for smooth mixture. Season to taste.

For the Beef: slice tenderloin into 8 pieces, about 1” thick. Season to taste. Melt 2 Tbsp. butter in sauté pan until foaming. Add beef medallions and brown both sides over high heat. Plate two medallions for each serving, spooning Bernaise over and garnishing with sun-dried tomato as desired.

Accompany with Cooper-Garrod Cabernet Sauvignon

  • 4 pieces filet mignon
  • 1-2 cloves garlic
  • 1 Tbsp. butter + 1 Tbsp. olive oil
  • 2 Tbsp. minced shallot
  • 1 tsp. tarragon
  • 2 Tbsp. red wine vinegar
  • 1 egg
  • 1 tsp. Dijon mustard
  • 1 Tbsp. lemon juice
  • 1 c. melted butter, still warm

Cut garlic in half and rub cut side over filets. Melt 1 Tbsp. butter with olive oil in skillet over medium high heat. Cook filets to desired doneness, 3-4 minutes per side. Meanwhile for béarnaise, combine shallot, tarragon, and vinegar in small saucepan; cook over medium heat, stirring often, until liquid is almost evaporated. Transfer to blender; add egg, Dijon, and lemon juice. Whirl to mix well before adding melted butter, a few drops at a time to begin, then a thin steady stream. To serve, place filet on plate and spoon béarnaise sauce over.

Accompany with Cooper-Garrod Cabernet Sauvignon