Conference turris::cooks

    Yuh know, there are 27 references to Bernaise or Bearnaise sauce in
    this file and NO recipes for it.
    
    ed

	Rep .1

>>> 1 recipe for Bernaise, s'il vous plait.


	1 Cup tarragon vinegar <or 1 cup white vinegar and 2 large sprigs
				fresh tarragon. don't use dried.>
	2 large shallots minced

	Place the vinegar and shallots in a non reactive <ie aluminum> pan 
	and reduce to 1/2 cup. 

	You can either strain the shallot vinegar mixture or use as is. The
	classic recipe calls for the mixture to be strained be I don't.

	Seperate 4 eggs and reserve the whites for some other recipe. Beat
	the egg yolks until they are thick and creamy. I normally add about
	1 TBsp of either butter or margarine while I'm beating the yolks 
	which helps later to reduce the chances of the sauce curddling.
	Add the reduced vinegar to the beaten eggs yolks and beat until well
	mixed. Place the mixture into a double boiler and heat whisking
        continuously until the sauce has thicken. If you don't keep whisking 
	the sauce most likely you'll end up with scambled eggs. Once the sauce 
	has thicken remove from the heat and whisk in 2-10 TBsp of either butter
	or margarine. I normally just add 1-2 myself but add how many your
	taste determines. Add the butter/margarine one TBsp at a time and
	whisk until it is completely incorporated before adding the next one.
	After that you want to add about 1/4 tsp of chopped fresh tarragon
	to the sauce. You can also add salt and pepper to taste if desired
	but if you used salted butter or margarine be careful with the salt.
	Serve the sauce either warm or chilled. I prefer to make the sauce
	a day or two ahead because I think it tastes better after it has
	"aged" awhile. Don't try to reheat the sauce though because it will
	most likely seperate on you.

    Try the grocery store!  Knorr (brand) makes the best Bernaise sauce
    I've ever had and you just have to add a stick of butter (not low on
    calories) and some milk.
    

    
    	As for cooking the Filet... my favorite way is to wrap bacon around
    	it (secured with a couple of toothpicks) and cook it slowly on the
    	grill.  
    
    
    	Ed

       There's an incredibly easy way to make great bearnaise sauce using
       a blender.  Keep in mind, though, that bearnaise is about 140%
       cholesterol.
       
       In a saucepan, heat some vinegar, chopped shallots, tarragon, and
       cracked peppercorns.  Bring to a boil, reduce to 1 Tb, and remove
       from the heat. 
       
       In a blender, whizz 3 egg yolks.  When the vinegar reduction has
       cooled, pour it through a strainer into the blended yolks, and
       whizz again for a second or two.  Put the top on the blender, but
       remove the center pouring hole.
       
       Heat 1� sticks of butter at low-medium heat, making sure that the
       butter doesn't burn.  When the butter is bubbling, turn the
       blender onto high speed and slowly pour in the hot butter.  Whizz
       for a few seconds, and it's done. 
       
       --Mr Topaz

    If you want a filet mignon similar to what you get in a good
    restaurant, you will most likely have to buy a better piece of meat
    than you will find in your local supermarket.  Best I ever found in the
    Boston area was at Berenson's Meats in Quincy Market.  With meat this
    good, it's delicious without adding anything at all.  But even better
    with Bernaise sauce, of course!  (Another helping of cholesterol, s'il
    vous plait...)
    
    -ellie

       At most, if not all, restaurants they cook filet mignon in a
    broiler. Use Adolfs meat tenderizer. Sprikle it on and stab it with
    a fork about 20 times. Do this about 20 minutes prior to cooking.
    Put a little butter on top and place in your broiler about 8" from
    heat. Cook for about 10 minutes then turn over. Watch close at this
    point. Don't over cook filet mignon. It will continue to cook after
    taking out of broiler.
    
       To cook it in a fry pan the secret is to put it on real low heat.
    This cooks it slow and it will turn out red all the way through but
    will be fully cooked, "medium rare" and real tender.
    
       As far as the sauce, couldn't tell ya.
    
                                              Former Restaurant Cook.
                                                                     Scott.