Two servings

A very popular dish at Hy's using our Kiawe broiled 7 ounce Filet Mignon. After the steak has been broiled to desired doneness, top with 2 sauteed shrimp, the steamed asparagus and the Sauce Bearnaise.

Grill filet, 3 minutes per side for rare. For medium rare - 5 minutes per side. For medium doneness 8 minutes per side.

Sautée 4 U-15 shrimp in butter over medium-high heat until opaque, season with salt and white pepper. Add teaspoon of minced garlic and 2 ounces dry white wine.

Steam 4 spears of Asparagus that has been washed and trimmed.

Assemble the above cooked items and top with Bearnaise.

Sauce Bearnaise ( a classic sauce that requires a bit of work but is head and shoulders better than the dehydrated powdered form). This recipe is in restaurant proportions and should probably be reduced, on your next time around. This sauce needs to be made in a double boiler so.....
Boil water in a bowl large enough to accommodate a stainless steel mixing bowl that can hold the following items. Also keep in mind that some vigorous wisking is involved.

• clarify 1 pound unsalted butter
• separate yolks from 4 eggs
• add 1/4 cup of good white wine to egg yolks

Wisk yolks and wine in double boiler until sauce is the consistency of ketchup
remove sauce from heat and wisk in the following:

• 1 TBSP lemon juice
• 1/4 TSP white pepper
• 1/4 TSP cayenne pepper
• 1/2 TSP salt
• 1 TBSP white wine
• 2 drops Worchestershire Sauce
• 1 drop Tobasco
• 1/8 cup hot water

Lastly add Tarrragon reduction.

Tarragon Reduction
In a sautée pan over medium heat cook together

• TSP tarragon
• TSP finely minced shallots
• pinch of finely minced parsley
• 1/2 cup red wine vinegar

Cook the above until dry, add to sauce and fold in.