I haven't cooked anything lately that I enjoyed more than this dinner.
The beef was AAA Alberta beef (tenderloin) and it was melt in the mouth tender.
I decided to prepare it Chateaubriand style with homemade Bearnaise Sauce.
Grilled and served with
Parisienne Potatoes, Cauliflower, Asparagus, tiny carrots (Moe's plate only) and sauteed cherry tomatoes.
1/2 cup white wine vinegar
1 tablespoon tarragon
1 chopped shallot
3 egg yolks
3/4 cup melted butter
Pinch of Cayenne Pepper
Simmer the vinegar, shallots, tarragon and black pepper until reduced
to 1 to 2 tablespoons.
Strain into bowl.
Put a little water in a pot and bring to a simmer. Place bowl with
vinegar mixture over simmering pot of water (do not let bowl touch
water). Beat in three egg yolks. Beat until thickened. If mixture
starts to get too hot remove from heat. You do not want the eggs to
Beat in melted butter a few drops at a time. If too thick, add a
little water. Season with more tarragon, salt, pepper and cayenne
pepper. Serve warm.