Bacon Wrapped Filet Mignon Bites with Bernaise Sauce
on Dec 13, 2013, Updated Jan 30, 2024
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Oh my if you are entertaining this holiday season (or ANY time) you will want to make these Bacon Wrapped Filet Mignon Bites with Bernaise Sauce for your guests. This appetizer (or meal around our house) has got to be my all time favorite food. They have been a hit EVERYTIME we have served them. Everyone loves a tasty steak and everyone loves bacon. I promise you they will LOVE bernaise sauce too after they try it.
Bacon Wrapped Filet Mignon Bites with Bernaise Sauce
I will admit that I allowed the hubby to trim down the Beef Tenderloin and prep these tasty bites but, I did make the Bernaise Sauce (I have gotten quite good at it). If you are looking to learn how to trim a Beef Tenderloin you can see my post here that I shared with all of you ages ago. I also shared Bernaise Sauce with you before here. To cut down on costs, I would suggest checking your local butcher to see if they are running any specials on a whole beef tenderloin. If you are finding the pricing too high check Sam’s Club, Costco or I purchase quite often at GFS Market Place.
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INGREDIENTS:
1/2 Onion finely diced
6 egg yolks
2 tsp Lemon juice
2 sticks Butter
1 tsp Tarragon
1 tsp Chervil
3 tbsp White Wine
3 lb Beef Tenderloin
1 lb Bacon
DIRECTIONS:
Finely chop the onion so that it doesn’t overpower the sauce.
Cook the chopped onion for 1 minute in the microwave to soften it.
Place the egg yolks in a saucepan and add the lemon juice and stir until the mixture is blended.
Add the first stick of butter sliced into pats and cook over very low heat stirring constantly until melted in.
Then add the next stick in the same fashion continuing to stir constantly.
This process takes awhile because we want the egg butter mixture to cook together.
If the heat is too high or you don’t stir enough, the eggs will begin to cook on their own and the sauce will “break”. You’ll know if/when this happens because you’ll see lumps or curdles forming in your sauce.
If all goes according to plan, your sauce will begin to thicken and reach the point where it begins to look like a thin pudding. You’ll see the line the spoon left after you drag it across the bottom.
Take the sauce off the heat, add the onions, tarragon and chervil. and mix well.
Add the wine (if you don’t have wine, you can substitute 2 tsp lemon juice and 2 tbsp water) and blend well.
Cut the tenderloin into 1″ cubes.
Take the bacon slices and cut each piece in thirds.
Wrap each filet bite in a piece of bacon and secure with a toothpick.
Heat a heavy skillet on high and sear each bite on all sides.
Transfer seared pieces to broiler pan and place in 350 oven for 15 minutes.
Serve filet bites with bernaise sauce.
Bernaise Sauce can be so difficult to make but if you follow the “stirring constantly” your sauce should work out well. Your guests will be requesting more so be sure to make enough for everyone to enjoy these bites. We once made 2 HUGE trays for an office party of about 20 and everyone loved them, they were gone in a matter of minutes, ha ha! Be sure to let me know how much of a hit these are with your guests.
