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Fillet Mignon with Béarnaise sauce

Fillet Mignon with Béarnaise sauce
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This recipe is from episode 36 of Good Chef Bad Chef series 3.

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 pepper corns
  • 3 cloves garlic
  • 1 tsp juniper
  • 2 bay leaves
  • 1 sprig thyme
  • 2 shallots, sliced
  • 2 cloves garlic, crushed

Bernaise

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Method

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

Bernaise

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