Filet Mignon with Jalapeno Bearnaise Sauce Recipe

Emulsified butter sauce is always the answer when it comes to cooking a filet. Some people might shy away from cooking bearnaise sauce at home but its not just for restaurants anymore. You will find this recipe easier than most as it does not require the stove. No one wants to spend time over a double broiler when they can be spending time with their family and friends. The sauce is rich and intoxicating and the extra addition of lump crab meat gives the sauce additional texture. Give this amazing and quick recipe a try for your next special occasion.

Filet Mignon with Jalapeno Bearnaise Sauce

Ingredients:

Half  lemon juiced

3 TBSP minced onion

1/2 tsp minced garlic

1/2 tsp sea salt

1/2 tsp freshly cracked black pepper

1 jalapeno, seeded and diced

2 egg yolks

7 ounces of butter, melted and hot

2 TBSP chopped parsley

8 ounces of lump crab meat

Directions:

Combine the first six ingredients in the blender. Add the egg yolks and give it a pulse.  Slowly drizzle the melted butter in egg yolk mixture while the blade is running. Pulse it a few times. Fold in the parlsey and crab meat. Serve over E3 Filet Mignon.

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