Filet Mignon With Bearnaise Sauce - cooking recipe

Ingredients

1/3 cup white wine
1/3 cup white wine vinegar
1 small onion, finely diced
6 None parsley sprigs
1 tbsp chopped tarragon
1 cup (2 sticks) butter, cubed, plus additional 1 tsp
1/4 tsp black peppercorns
6 None egg yolks, lightly beaten
4 slices prosciutto
4 None filet mignon steaks (6 oz each)

Preparation

Place wine, vinegar, onion, parsley, tarragon, 1 tsp butter and peppercorns in a medium saucepan on low heat. Simmer gently for 12-15 mins, until liquid has reduced to about 1/4 cup and flavors have infused. Strain; reserve liquid and discard solids.
Whisk egg yolks and reserved infused liquid in a medium bowl until combined. Place bowl over a saucepan of simmering water. Continue to whisk for 12-15 mins, until mixture has thickened to a custard-like consistency.
Add remaining butter, 1 piece at a time, whisking constantly, until all butter has been incorporated and sauce is smooth and thick. Pour into a serving bowl and cool to room temperature.
Wrap 1 slice prosciutto around each piece of steak, securing with a toothpick. Heat a large skillet on high heat. Cook steaks 3-5 mins each side or until cooked to desired doneness. Serve with bearnaise sauce and sides of choice.