Filet Mignon with Béarnaise Sauce & Asparagus


Tonight I cooked… like almost every night, but this time my sister and I were craving something delicious and healthy. So Le Bori Chef got in action and prepared steak with Béarnaise sauce and asparagus. We drank white wine and had whoopee pies for dessert. It was a great weekend dinner. The Béarnaise sauce was incredible. If you wish to reproduce it, here’s the recipe. Bon appétit!


2 tbsp. chopped shallots, 3 tbsp. freshly squeezed lemon juice, 3 egg yolks, 1/4 tsp. sea salt, 1/4 tsp. freshly ground black pepper, 1/2 cup butter, 1 tbsp. fresh italian parsley (minced)


Mix all in a medium-low heated pan and wait until it has the same consistency as mayonnaise.

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