2 tablespoons white wine vinegar
2 tablespoons dry white wine
2 tablespoons minced shallots
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1/4 teaspoon salt
3 egg yolks
8 tablespoons (1 stick) butter, melted
Pinch of cayenne, or to taste
1/2 teaspoon minced fresh tarragon or chervil, for garnish
1 tablespoon olive oil
1 teaspoon dry mustard
salt and pepper
4 filet mignon steaks, about 8 ounces each
4 sprigs fresh tarragon, for garnish
TO PREPARE SAUCE: Combine the vinegar, wine, shallots, tarragon, and salt in a small saucepan and bring to a boil. Lower the heat to a simmer and reduce the liquid by half. Let cool until lukewarm. Transfer to the top of a double boiler and add the egg yolks, whisking in briskly. Add the butter in a slow, steady stream and whisk until the sauce thickens. Season with the cayenne and keep warm. Add a little water if the sauce becomes too thick. Strain into a clean saucepan just before serving, garnish with the minced tarragon.
TO PREPARE STEAKS: Mix together the oil, mustard, salt, and pepper in a small bowl and rub the mixture on the filets. Grill over a hot flame for about 6 minutes per side for medium-rare or about 7 minutes per side for medium.
TO SERVE: Place each steak in the center of a warm serving plate. Spoon the sauce over and around the filets or, alternatively, place in small ramekins or eggcups to the side of the steaks. Garnish the steaks with the tarragon sprigs.
- per Serving
- Serves 4
- Fat. Total
- % Cal. from Fat