Filet Mignon With Bearnaise Sauce - cooking recipe

Ingredients

1/3 cup white wine
1/3 cup white wine vinegar
1 None green onion, finely diced
1 tbsp tarragon, chopped
1/4 tsp peppercorns
6 large egg-yolks, lightly beaten
1 1/3 cups butter, cubed
2 None slices prosciutto, halved lengthwise
4 None fillet mignon steaks
None None salad and oven-baked fries, to serve

Preparation

Combine wine, vinegar, green onions, tarragon and peppercorns in a small saucepan. Simmer very gently over low heat for 12-15 minutes, or until liquid has reduced to about 1/4 cup. Strain, reserving liquid and discarding solids. Let cool slightly
Whisk egg-yolks and reserved liquid together in a heatproof bowl. Place bowl over a saucepan of simmering water. Continue whisking for 12-15 minutes, or until mixture has thickened like custard.
Add butter one cube at a time, whisking constantly, until all butter is used and sauce is smooth and thick. Pour into a serving container and cool to room temperature.
Wrap a slice of prosciutto around each piece of steak, securing with a toothpick. Cook steak in a pan over high heat for 3-5 minutes each side, to taste.
Serve steaks with sauce, fries and salad on the side.