Filet Mignon Bites with Bernaise Sauce Recipe
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Delicious appetizer to share with friends, or a yummy finger-food entree to share with the family (serve dinner with a toothpick!) Good Filet Mignon wrapped in bacon and add with a delicious Bernaise Sauce Recipe – mixed butter, egg,white wine vinegar and flavored with herbs.
- 1/2 Onion finely diced
- 6 egg yolks
- 2 tsp Lemon juice
- 2 sticks Butter
- 1 tsp Tarragon
- 1 tsp Chervil
- 3 tbsp White Wine
- 3 lb Beef Tenderloin
- 1 lb Bacon
- Finely chop the onion so that the taste doesn’t overpower the sauce.
- Cook the chopped onion for 1 minute in the microwave to soften.
- Place the egg yolks in a saucepan and add lemon juice. Stir until the mixture is blended.
- Add the first stick of butter sliced into pats and cook over very low heat stirring constantly until melted.
- Add the second stick in the same fashion continuing to stir constantly.
- This process will take awhile because we want the egg butter mixture to cook together.
- If the heat is too high or you don’t stir enough, the eggs will begin to cook on their own and the sauce will “break”. You’ll know if/when this happens because you’ll see lumps or curdles forming in your sauce.
- Slowly your sauce will begin to thicken and reach the point where it begins to look like a thin pudding. You’ll see the line the spoon left after you drag it across the bottom.
- Take the sauce off the heat, add the onions, tarragon and chervil. Mix well.
- Add the wine (if you don’t have wine, you can substitute 2 tsp lemon juice and 2 tbsp water) and blend well.
- Cut the tenderloin into 1″ cubes.
- Take the bacon slices and cut each piece in thirds.
- Wrap each filet bite in a piece of bacon and secure with a toothpick.
- Heat a heavy skillet on high and sear each bite on all sides.
- Transfer seared pieces to broiler pan and place in 350 oven for 15 minutes.
- Serve filet bites with Bearnaise sauce.
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