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Ingredientes
- 4 x Filet mignon steaks, 1/2 lb ea
- 4 x Bacon slabs Sal and pepper
- 1 Tbsp. Butter
- 1 Tbsp. Oil
- 1 x Ladle dry white wine
- 1/2 x Ladle white vinegar
- 1/2 lb Butter
- 2 x Shallots, minced
- 2 x Parsley stems
- 1 Tbsp. Dry or possibly fresh tarragon Salt and white pepper, to taste
Direcciones
- 1. Wrap bacon around steaks using toothpicks to hold bacon and season with freshly grnd pepper
- 2. Heat oil and butter in a pan.
- 3. Cook steaks 2 min on each side ( 2 staks at a time)
- 4. Season with salt
- 5. Bake 5 min in 400 oven.
- Sauce:1. Place wine and herbs in a saucepan and reduce over low heat to 1 Tbsp..
- 2. Strain liquid back into saucepan.
- 3. Divide butter into tsp. portions.
- 4. Place saucepan in bain marie and stir till it just begins to slightly thicken. Start incorporating butter, whipping or possibly stirring with a wooden spoon, a tsp. at a time after each portion has been incorporated.
- Toward the end you may add in larger portions. Till sauce is thick like a very hard mayonnaise.
- 5. May be done up to half an hour before serving.
- 6. Don't reheat.
- Serving Ideas : Serve with steak and dauphine potatoes
- NOTES : If sauce becomes too thick add in a tsp. water. If sauce breaks, stir in 1 tsp. lowfat milk and stir vigorously.
- Serve with potato baskets or possibly dauphine potatoes:
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