Beef Fillets W/ Bearnaise Cream Sauce

• 6 filet of beef, cut into a 1 inch thickness
• 1 tablespoon butter
• 6 teaspoons dry sherry
• 2 tablespoons minced shallots
• 1 tablespoon wine vinegar
• 14 teaspoon tarragon
• 14 cup butter
• 14 lb small mushroom
• 12 cup whipping cream
• 2 egg yolks

1. Trim fat from steaks; melt butter in skillet over high heat.
2. Sear steaks on both sides until brown.
3. Pour in sherry, use a lower heat.
4. Simmer 5 minutes for rare or 10 minutes for medium.
5. Remove to warm platter and spoon Bearnaise cream sauce over each steak.
6. The Bernaise Sauce.
7. A Dash of lemon juice and cayenne.
8. Combine shallots, vinegar and tarragon in small saucepan.
9. Boil over medium heat, stirring until liquid is evaporated.
10. Add butter and mushrooms (slice, if large).
11. Cook until lightly browned.
12. Pour in 1/4 cup cream.
13. Bring to boiling, stir some of hot mixture into egg yolks.
14. Return to saucepan, cook briefly, stirring until slightly thickened.
15. Stir in remaining cream, if needed.
16. Add dash of lemon juice and cayenne to taste.
17. Sauce can be reheated over hot, not simmering water.
18. Prepare the sauce last.

filet of beef, butter, sherry, shallots, wine vinegar, tarragon, butter, mushroom, whipping cream, egg yolks

Taken from www.food.com/recipe/beef-fillets-w-bearnaise-cream-sauce-246343 (may not work)