Filet Mignons With Béarnaise Sauce - cooking recipe

Ingredients

1/4 cup white wine vinegar
8 None black peppercorns
1 tbsp finely chopped spring onions
2 tbsp finely chopped fresh tarragon
3 None large egg yolks
14 tbsp unsalted butter, melted
6 tbsp store-bought green pesto
1 lb sliced bacon, each slice halved
1 1/2 lb beef tenderloin, trimmed, cut into 1-inch cubes

Preparation

To make bearnaise sauce, place vinegar, peppercorns, spring onions, half the tarragon, and 2 tbsp water in a small saucepan. Bring to a boil. Reduce heat and simmer until liquid is reduced to 2 tbsp. Strain liquid into small bowl and discard solids.
Place egg yolks in small heatproof bowl over a 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.
Preheat broiler. Spread a little pesto on one side of each bacon strip; wrap a strip, pesto-side against the beef, around each piece of beef. Secure with a toothpick.
In batches, broil filet mignons until browned on both sides and cooked as desired. Serve hot with bearnaise sauce.