Sauce Recipes For Filet Mignon Henri The 5th
Show 20.97
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Quick Bordelaise:

1 Tbs butter
1 Tbs oil
1 Tbs shallots, finely minced
½ cup wine (dry red or other)
2 Tbs flour
1 Tbs catsup
1 Tbs Worcestershire sauce
1½ cups beef broth, defatted
salt and pepper to taste

Heat butter and oil in a small saucepan. Add shallots, sauté for two to three minutes. Add wine and reduce to half. Add remaining ingredients and simmer sauce for three to four minutes. Strain and check for salt and pepper.

Béarnaise Sauce:

¼ cup dry white wine
2 Tbs red wine vinegar
2 Tbs shallots, finely minced
1 Tbs tarragon, finely minced
3 whole egg yolks
¾ cup clarified butter
salt and white pepper to taste

Place first four ingredients in the top of a doubleboiler and place over direct heat and reduce by two-thirds or until syrupy. Place over (not in) boiling water, add the yolks and slowly whisk in the butter until a mayonnaise like consistency is achieved. Sauce may be stained or left chunky. Thin with a little tap water if too thick. Adjust for salt and pepper. Keep warm.

Peter Vee