Ingredients
Scale
- 1/2 Onion finely diced
- 6 egg yolks
- 2 tsp Lemon juice
- 2 sticks Butter
- 1 tsp Tarragon
- 1 tsp Chervil
- 3 tbsp White Wine
- 3 lb Beef Tenderloin
- 1 lb Bacon
Instructions
- Finely chop the onion so that it doesn’t overpower the sauce.
- Cook the chopped onion for 1 minute in the microwave to soften it.
- Place the egg yolks in a saucepan and add the lemon juice and stir until the mixture is blended.
- Add the first stick of butter sliced into pats and cook over very low heat stirring constantly until melted in.
- Then add the next stick in the same fashion continuing to stir constantly.
- This process takes awhile because we want the egg butter mixture to cook together.
- If the heat is too high or you don’t stir enough, the eggs will begin to cook on their own and the sauce will “break”. You’ll know if/when this happens because you’ll see lumps or curdles forming in your sauce.
- If all goes according to plan, your sauce will begin to thicken and reach the point where it begins to look like a thin pudding. You’ll see the line the spoon left after you drag it across the bottom.
- Take the sauce off the heat, add the onions, tarragon and chervil. and mix well.
- Add the wine (if you don’t have wine, you can substitute 2 tsp lemon juice and 2 tbsp water) and blend well.
- Cut the tenderloin into 1″ cubes.
- Take the bacon slices and cut each piece in thirds.
- Wrap each filet bite in a piece of bacon and secure with a toothpick.
- Heat a heavy skillet on high and sear each bite on all sides.
- Transfer seared pieces to broiler pan and place in 350 oven for 15 minutes.
- Serve filet bites with bernaise sauce.
