Filet Mignons With Béarnaise Sauce

• 1/4 cup white wine vinegar
• 8 None black peppercorns
• 1 tbsp finely chopped spring onions
• 2 tbsp finely chopped fresh tarragon
• 3 None large egg yolks
• 14 tbsp unsalted butter, melted
• 6 tbsp store-bought green pesto
• 1 lb sliced bacon, each slice halved
• 1 1/2 lb beef tenderloin, trimmed, cut into 1-inch cubes

1. To make bearnaise sauce, place vinegar, peppercorns, spring onions, half the tarragon, and 2 tbsp water in a small saucepan. Bring to a boil. Reduce heat and simmer until liquid is reduced to 2 tbsp. Strain liquid into small bowl and discard solids.
2. Place egg yolks in small heatproof bowl over a small saucepan of simmering water; do not allow water to touch base of bowl. Whisk in reserved liquid; add butter in a thin, steady stream, whisking constantly until mixture thickens slightly. Stir in remaining tarragon.
3. Preheat broiler. Spread a little pesto on one side of each bacon strip; wrap a strip, pesto-side against the beef, around each piece of beef. Secure with a toothpick.
4. In batches, broil filet mignons until browned on both sides and cooked as desired. Serve hot with bearnaise sauce.

white wine vinegar, black peppercorns, spring onions, tarragon, egg yolks, butter, storebought green pesto, bacon, beef tenderloin

Taken from recipes-plus.com/api/v2.0/recipes/29166 (may not work)