Filet Mignon with Bernaise Sauce

Season steaks with Kosher salt and fresh cracked pepper. Sear them in a hot pan with olive oil almost smoking. Sear about 4 min a side. Set aside and tightly cover with foil and let rest for 10 min.

Bernaise Sauce:
2 lrg. Egg yolks at room temperature
1 tbs. fresh lemon juice
1 tsp. tarragon – white wine vinegar
½ tsp. dry tarragon, crumbled
¾ c. hot melted butter (not boiling)

Combine yolks, lemon juice, vinegar and tarragon in a blender and process until mixed. With motor running on low, add about ¼ c. butter in a steady stream. Increase the speed to high and slowly add remaining butter. Process until thick. Keep warm in a bowl over hot water.

When you plate your steaks, drizzle with the Bernaise sauce and enjoy!! (Add a butter poached prawn on top and it will be a meal you’ll never forget!!!)