- 2 tablespoons butter
- 2 shallots, minced
- ¼ cup white wine vinegar
- ¼ cup white wine
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon black peppercorns
- 3 egg yolks
- I cup clarified butter
- Tabasco, to taste
- Freshly squeezed lemon juice, to taste
- Salt and freshly ground black pepper, to taste
- ½ cup crumbled Saint Agur blue cheese
- ¼ cup canola oil
- 4 (7-ounce) filet mignon steaks
- 4 ounces maitake mushrooms, sliced
Melt the butter in a sauté pan and add the shallots. Sauté for 30 seconds and then add the vinegar; wine, tarragon and peppercorns. Allow to reduce by at least half and strain into a medium mixing bowl.
Place 2 tablespoons of the tarragon reduction and 1 tablespoon of water into another mixing bowl. Add the yolks and place the bowl over—but not touching—a simmering water bath. Beat vigorously and constantly with a whisk until yolks are light and fluffy, about 5 minutes.
Transfer the yolks to a blender and, with the speed at medium, slowly add the clarified butter Add the Tabasco, lemon juice and salt and pepper to taste. Finish with the Saint Agur blue cheese and blend until smooth.
Preheat the oven to 350°F.
Heat the canola oil in a large sauté pan. Season the filets with salt and pepper Place them in the pan and sear until a well-browned crust forms, about 4 to 5 minutes.
Season the mushrooms with salt and pepper. Turn the filets over; place the mushrooms on top of them and place the pan into the oven for 10 minutes.
Remove the pan from the oven, take the filets out of the pan and allow to rest for 2 to 3 minutes. Reserve the mushrooms until ready to serve.
To serve, top each steak with mushrooms and a generous portion of Béarnaise sauce