Chateaubriand with Bearnaise Sauce
| Yield: | 2 Servings |
| Categories: |
| 2 | 2" thick by about 5" wide filet mignon steaks; ( room temperature) | |
| 2 | Slabs of bacon | |
| Salt; pepper | ||
| Oil | ||
| BEARNAISE SAUCE | ||
| 1 | Ladle dry white wine | |
| 1/2 | Ladle white vinegar | |
| 1/2 | lb | Butter |
| 2 | Shallots; chopped | |
| 2 | Parsley stems | |
| 1 | tb | Dried or fresh tarragon |
| Salt and white pepper; to taste |
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