Filet mignons with béarnaise sauce

filet mignons with béarnaise sauce
40 Piece


Béarnaise sauce
Filet mignons


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.