Part of Kitchen Play’s Progressive Party fun is a contest for food bloggers to get in on the action.
Classic Bearnaise gets a bit of a spicy kick and tops a tender Filet Mignon for a meal worthy of any special occasion.
Bearnaise isn’t too hard, especially when put together in the blender. But what about the egg yolks? Sure, the hot butter cooks them but what if it’s not enough? Safest Choice eggs are pasteurized, making them safe from salmonella, even if they’re raw. Not only great for sauces, they’re perfect for cake batters and cookie doughs that you just can’t resist tasting!
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- Filet Mignon (Whole tenderloin was on sale so I had the butcher slice it up into 1 1/2 inch thick pieces. I cooked six of these and saved the rest for another day. )
- White Wine, 3/4 cup
- Tarragon Vinegar, 2 tablespoons
- Shallots, 2
- Parsley, 1 tablespoon snipped
- Tarragon, 1/4 cup snipped plus more for garnish
- Cayenne Pepper, 1/2 teaspoon
- Safest Choice Egg Yolks, 3
- Butter, 3/4 cup plus more for cooking the meat
- Coarse Ground Salt and Pepper
Mince the shallots and snip the herbs.
In a small heavy saucepan, combine the wine, vinegar, shallots, herbs and cayenne. Bring the mixture to a simmer and let it cook until it’s reduced by about half. Set it aside and let it cool completely.
Meanwhile, separate the eggs and whirl the yolks in the blender.
Add the wine mixture and give it another whirl.
In a small saucepan, heat the butter until it’s bubbling but not brown. Turn the blender on and slowly, slowly add the butter, just a little at first. It should start to thicken and then you add the rest, also very slowly.
CONFESSION: For whatever mysterious reason, my sauce didn’t emulsify and thicken like it’s done before. I did a quick save by returning it to the saucepan over VERY low heat and whisking in a couple more egg yolks. It thickened up just perfectly.
Set the sauce aside and keep it warm. I just put the gravy boat on the back of the stove near the burner I was using for the meat. You could also put it in the top of a double boiler over VERY low heat.
Now on to the beef. In a large saute pan over medium high heat, heat enough butter to generously cover the bottom of the pan until it just begins to brown.
Arrange the steaks but don’t overcrowd. Do it in batches if you don’t have enough room. Season generously with salt and pepper.
When the underside is nice and brown, turn them over only once.
Put a sprig of tarragon on top of each one, cover the pan and let them cook for just another few minutes, depending on how rare you like your beef and how thick the steaks are.
Remove to plates, top with the Bearnaise and garnish with another sprig of tarragon. Parmesan Potatoes were a perfect side dish. Serve it up immediately and enjoy!