Name: Filet mignons with béarnaise sauce
Cook time: 40 min
Total time: 40 min
Ingredients: Béarnaise sauce; 1/4 cup (60ml) white wine vinegar; 8 black peppercorns; 1 tablespoon finely chopped green onions; 2 tablespoon water; 2 tablespoon finely chopped fresh tarragon; 3 egg yolks; 200 gram unsalted butter, melted; Filet mignons; 2 250g packets bacon, picnic slices; 1/3 cup (90g) pesto; 700 gram beef eye fillet, trimmed, cut into 2.5cm cubes

Ingredients

Béarnaise sauce

1/4 cup (60ml) white wine vinegar

8 black peppercorns

1 tablespoon finely chopped green onions

2 tablespoon water

2 tablespoon finely chopped fresh tarragon

3 egg yolks

200 gram unsalted butter, melted

Filet mignons

2 250g packets bacon, picnic slices

1/3 cup (90g) pesto

700 gram beef eye fillet, trimmed, cut into 2.5cm cubes

Method

1.To make béarnaise sauce, place vinegar, peppercorns, onion, the water and half of the tarragon in a small saucepan. Bring to the boil. Reduce heat and simmer, uncovered, until liquid is reduced to 2 tablespoons. Strain liquid into small jug and discard solids. Place egg yolks in small heatproof bowl over 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.

2.Cut bacon into 2cm x 14cm strips.

3.Spread a little pesto on one side of each bacon strip; wrap one strip, pesto-side against the beef, around each piece of beef. Secure with a toothpick.

4.In batches, cook filet mignons, on a heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired.

5.Serve hot with béarnaise sauce.

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