Tournedos are the tip ends of a beef tenderloin cut into triangular pieces about 1-1 ½ “ thick. To prepare tournedos, season well with salt, sauté with very little olive oil in hot pan, or grill over high heat until desired doneness. Correct seasoning with salt and pepper and serve with béarnaise sauce.
3 egg yolks
1 stick unsalted butter
1/3 cup white wine vinegar
1 bunch fresh tarragon leaves
Salt and pepper
Rinse tarragon and set aside enough stem tops to use as garnish. Take the remaining tarragon and chop finely. In a small sauté pan, pour the 1/3 cup of vinegar and add the chopped tarragon. Reduce this mixture by half slowly, over very low heat.
Place egg yolks in blender and set aside.
Melt butter in glass Pyrex or other clear microwaveable dish in microwave; watch closely and stop the process when milk solids to fall to bottom. Remove melted butter from microwave.
Turn blender on to slow-medium speed. Begin to drizzle hot melted butter into the blender, slowly at first, then gradually and slightly increase speed if desired. Stop pouring before reaching the last bit of butter with milk solids. Do not include the milk solids in the blender mixture.
Add tarragon reduction to the butter and egg mixture in the blender to taste, then salt and pepper to taste.
If sauce is sufficiently thick, cover it and keep the sauce warm until ready to serve and garnish top of sauce with tarragon springs.
To add thickness, or if the emulsion “breaks” and eggs being to appear to curdle (due to high heat), simply transfer sauce to CLEAN Pyrex type cup and whisk in by hand 1 tsp of heavy cream with a mini whisk and place in microwave. Microwave the whisked mixture on high for 3-5 seconds…remove and re-whisk up to 4 times until the mix is emulsified or desired thickness is achieved.