While this recipe will take some time to prepare, it is well worth it. You can prepare the bernaise sauce shortly before the steaks go on the grill. Just make sure to keep it warm until it's time to serve. This delectable dish is perfect for special occasions.

Grilled Filet Mignon with Bearnaise Sauce

Ingredients :

• 2 filet mignon, 1 1/2 to 1 3/4 inches thick
• 1/2 teaspoon/2.5 mL coarse salt (use less if preferred)
• 1/4 teaspoon/1.25 mL black pepper
• 2 tablespoons oil

For the Bearnaise Sauce:

• 1/4 cup/60 mL dry white wine
• 3 tablespoons/45 mL champagne vinegar 
• 1 1/2 tablespoons/22.5 mL shallot (chopped)
• 1 tablespoon/ 15 mL fresh tarragon (chopped)
• 2 teaspoons/10 mL fresh lemon juice
• 3 egg yolks
• 1/2 cup/120 mL unsalted butter (melted)
• 1/4 teaspoon/1.25 mL salt
• 1/4 teaspoon/1.25 mL black pepper

Intructions :

1. Gather the ingredients.
2. To make the sauce, simmer champagne vinegar, wine, lemon juice, tarragon and shallots on medium-high heat until it reduces by half (about 7-10 minutes). Remove from heat and let the mixture cool for about 10 minutes. Place reduction into a blender or food processor and add egg yolks. While blending, slowly pour in the melted butter. Move mixture to saucepan or warming dish and season with salt and pepper. Keep warm until it's time to serve steaks.
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