2_640.jpg)
Make a quick Béarnaise by combining egg yolks, white wine vinegar reduction, and slowly whisking in warm clarified butter.
Filet Mignon (6-8 oz per person, 1.5–2 inches thick) is preferred for tenderness. Seafood: Lump crab meat (heated in butter). Vegetable: Fresh asparagus (steamed or seared). Sauce: Creamy, emulsified Béarnaise or Hollandaise sauce. 2. Preparation Steps
Top with toasted, garlic-buttered panko breadcrumbs for a texture contrast.
Pat steaks dry and season heavily with salt. Let them rest at room temperature for 40 minutes before cooking.
Keep the Béarnaise warm in a vacuum flask and pour it over the steak just before eating.