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Beef Filets With Bearnaise Cream Sauce Recipe
Ingredients 6 beef filets, cut 1 inch thick 1 tbsp. butter 6 tsp. dry sherry Method Combine shallots, vinegar and tarragon in small saucepan. Boil over medium heat, stirring until liquid is evaporated. Add butter and mushrooms (slice, if large). Cook until lightly browned, pour in 1/4 cup cream. Bring to boiling, stir some of hot mixture into egg yolks. Return to saucepan, cook briefly, stirring until slightly thickened. Stir in remaining cream, if needed. Add dash of lemon juice and cayenne to taste. Sauce can be reheated over hot, not simmering water. Prepare so sauce is last to be finished. Serves 6. Cooks Comments and Tips . |
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