Beef Fillets W/ Bearnaise Cream Sauce

I found this recipe in the paper and wanted to try it out before I posted. This was so wonderful, it was a big hit with my family and I will definitely make this again very soon.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 6  filet of beef, cut into a 1 inch thickness
• 1  tablespoon butter
• 6  teaspoons dry sherry

• The Bernaise Sauce

• 2  tablespoons  minced shallots
• 1  tablespoon wine vinegar
• 1⁄4 teaspoon tarragon
• 1⁄4 cup butter
• 1⁄4 lb small mushroom
• 1⁄2 cup  whipping cream
• 2  egg yolks

Directions

1. Trim fat from steaks; melt butter in skillet over high heat.
2. Sear steaks on both sides until brown.
3. Pour in sherry, use a lower heat.
4. Simmer 5 minutes for rare or 10 minutes for medium.
5. Remove to warm platter and spoon Béarnaise cream sauce over each steak.
6. The Bernaise Sauce.
7. A Dash of lemon juice and cayenne.
8. Combine shallots, vinegar and tarragon in small saucepan.
9. Boil over medium heat, stirring until liquid is evaporated.
10. Add butter and mushrooms (slice, if large).
11. Cook until lightly browned.
12. Pour in 1/4 cup cream.
13. Bring to boiling, stir some of hot mixture into egg yolks.
14. Return to saucepan, cook briefly, stirring until slightly thickened.
15. Stir in remaining cream, if needed.
16. Add dash of lemon juice and cayenne to taste.
17. Sauce can be reheated over hot, not simmering water.
18. Prepare the sauce last.