Filet Mignon With Artichoke Bearnaise Sauce

This was the first recipe we tried out from our recent cooking class adventure. This turned out so good. I was sad there was no sauce left! I wanted to mix it into my scrambled eggs for breakfast the next day! The sauce is just that good. This was a fun dinner to make and definitely a little different from our usual fare (maybe it’s all that excess butter!). We probably won’t make this all the time, but it’s definitely fun for an occasional treat.

Filet Mignon With Artichoke Bearnaise Sauce

Serves 6
Recipe courtesy Great News Cooking Class

1/3 cup white wine vinegar
2 tablespoons chopped shallots
1 teaspoon dried tarragon
1/4 teaspoon whole peppercorns
3 egg yolks
Pinch paprika
3/4 cup unsalted butter, cut into 12 pieces
1/2 cup diced frozen and thawed artichoke hearts (not canned, frozen from TJ’s)
1/2 teaspoon Dijon style mustard
2 tablespoons chopped Italian parsley
6 filet mignon steaks

1. Combine vinegar, shallots, tarragon, and pepper in small saucepan. Cook over medium heat until liquid reduced to 2 T. Strain out solids and transfer liquid to top of double boiler.

2. Whisk egg yolks and paprika in small bowl. Slowly whisk vinegar mixture into yolks. Transfer mixture to top of double boiler and set over another pan of simmering water. Whisk to warm and start to thicken, 30 to 60 seconds. Whisk in butter a piece or two at a time, whisking constantly and adding more butter only after the previous pieces are melted. Sprinkle with fleur de salt. Stir in artichokes and mustard and stir until warmed through. Remove from heat; season to taste with salt and stir in parsley. Serve immediately spooned over steaks.

3. Prepare grill. Brush each filet lightly with oil and season with salt and pepper to taste. Grill 5 to 7 minutes per side or to desired doneness.

~ by spontaneoustruth on July 30, 2010.

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