Another recipe Brent found in New Orleans. The sauce is tangy, but we both really liked it.
1/4 c. wine vinegar (may substitute apple cider vinegar)
1/4 c. dry white wine
1 tbsp. minced dried onions
1/2 tbsp. dried tarragon
1/8 tsp. freshly ground pepper
3 egg yolks
2 tbsp. cold butter
1/2 c. melted butter
2 tbsp. dried parsley
2 filet mignon steaks
Season steaks and cook on grill. In a bowl, combine first 6 ingredients in a 4 cup measure. Microwave on High for 4-5 minutes reducing liquid to 2 tablespoons. (When doubling the recipe, microwave 13 minutes reducing to 1/4 cup). In blender, beat the egg yolks until thick. Strain in the vinegar mixture and beat until mixed. Pour mixture into pan. Add one tablespoon of cold butter. Place pan over low heat to thicken egg yolks using wire whisk to beat. When egg yolks are thick, remove from the heat and whisk in the other tablespoon of butter. Beating this mixture with a whisk, pour in the melted butter slowly. Add parsley and stir. Serve warm, not hot.
Hint: If butter is added too fast, mixture may separate. If this happens, add a very small amount of vinegar at a time and beat with wire whisk. Se
Serve sauce over steaks and souffle.