Beef Fillets W/ Bearnaise Cream Sauce

Recipe by litldarlin
READY IN: 25mins




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