Speaker: Bearnaise sauce is traditionally served over filet. It is in essence a kicked up Hollandaise, so that it will complement a heartier main course, like beef tenderloin. Start by making a Hollandaise sauce. In a small saucepan, heat half a cup of butter to a bubble, but don't brown it. In the KitchenAid blender, add the three egg yolks, the juice from half a lemon, a quarter teaspoon of salt, and a pinch of cayenne pepper. While blending at high speed, gradually add the hot butter. That is your basic blender Hollandaise sauce.

Now make the Bearnaise component, an Arby vinaigrette. Two tablespoons of white wine, one tablespoon of vinegar, one small spread of chops tarragon, one teaspoon of chop shallots, pepper, a pinch of salt, and cook until the liquid has been reduced by two-thirds.

Next, add this savory mix to the Hollandaise. Cover and blend on high for about four seconds.

Voilà, Bearnaise sauce, monsieur?

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