Fillet Mignon with Bearnaise Sauce

Ingredients

4 x 200g filet  

4 rashers bacon

8 tooth picks

 

Reduction

250 ml white wine vinegar

70 ml red wine vinegar

70 ml white wine

1 tsp black peppercorns

3 cloves garlic  

1 tsp juniper

2 bay leaves  

1 sprig thyme

2 shallots, sliced

2 cloves garlic, crushed

Bearnaise

2 egg yolks

150 ml melted butter (good quality)

1 tbsp reduction

lemon juice

¼ cup chopped tarragon

salt

pepper

parsley to taste

chives to taste

Method

Method

Place all ingredients in a pot reduce by 2/3 strain and set aside.

Bearnaise

Place egg yolks and reduction in a bowl and whisk over bain-marie until thick and glossy. Slowly pour in melted butter and whisk constantly. Finish with tarragon. Season and squeeze lemon.