Mom’s Filet of Beef

Recipe courtesy of SLBride 2003

(I often make this without the Bernaise Sauce and flames, although both make a pretty impressive presentation.)

2 or more lbs. beef filet

Dijon mustard

Fine Breadcrumbs

1/3 cup brandy heated

Bernaise Sauce

6 green onions

¼ cup tarragon vinegar

4 egg yolks

2 tbs. dry tarragon

¼ tsp. salt

¼ tsp. dry mustard

Dash Tabasco

1 cup butter, melted

Cut 1” deep gash down length of filet. Rub with salt. Coat with mustard and roll in breadcrumbs. Roast at 400 degrees until meat thermometer registers rare. Slice, reassemble, and fill gash with Bernaise sauce. Pour 1/3 cup heated brandy over meat and ignite it. Shake platter until flames die.

Bernaise Sauce:

Combine vinegar and onions in skillet; reduce almost completely. Place in blender with egg yolks, tarragon, salt, dry mustard, and Tabasco. Slowly add hot melted butter until smooth.