ALL SEASONS BERNAISE STEAK, ASPARAGUS & SHRIMP
Filet Mignon - 2 for each person.
Bacon - 2 pieces thick maple smoked for each steak.
Asparagus spears - 4 - 5 per steak.
Shrimp (or King Crab) - enough to top each steak.
Ingredients for Bernaise Sauce:
½ cup butter
¼ cup dry white wine or water
3 tbs cider vinegar or tarragon
2 tsp finely chopped onions (optional)
¼ tsp salt
dash of pepper
3 egg yolks
½ cup mayonnaise
Combine first 7 ingredients and blend by whisking or in electric blender. Pour into small chafing dish and stir over direct low flame. Stir until mixture is thick. Remove from heat and blend in mayonnaise. Makes approx 11/2 cups.
Directions for preparation:
Grill filets wrapped in bacon to desired doneness. Top with steamed asparagus spears, shrimp or king crab and sauce.