Valentine’s Day is here and in honor of my silver fox best friend and husband, my forever Valentine, I’m sharing a recipe I’ve made for us many times over our 36 years together. It’s perfect for your V-Day dinner at home. But first … a story. Quelle surprise!

My partner proposed to me in 1987, when we were just 19, at a charming old restaurant called The Beverly Depot – yes, it’s still open, and no, the menu and decor hasn’t changed a bit. It was over a simple yet perfect spread of a green salad, slices of cheddar from a giant block, and buttered slices of French baguette when he asked me to marry him. I still remember exactly where we sat and the meals we ate.

Since that moment, The Beverly Depot has held a special place our hearts. Over the years, it has been the backdrop for so many of our milestones – years of brunch with Santa (matching outfits included), retirement parties, birthday dinners, date nights, family gatherings, and quick meals at the Saloon (aka the bar) after stepping off the train from the city. When our oldest daughter eloped in 2022, it was only fitting that we celebrated with a special family dinner there – champagne flowing, smiles all around. And through it all, I’ve never once changed my order whether at The Beverly Depot or its sister restaurant, The Hardcover: a petite filet mignon, medium, with béarnaise sauce (in that sweet little white ramekin) and a baked potato with lots of butter and sour cream.

Of course, we’ve enjoyed many outstanding restaurants in the area, and I’ve written about them on social media, but The Beverly Depot has truly stood the test of time. Its consistency year after year is unmatched, and we’ve made so many fond memories there. ❤️

On to the recipe… When I was pregnant with our first daughter, I suddenly started craving steak almost every night, which meant I had to learn how to make filet mignon and béarnaise sauce. The steak was easy: seared in a cast-iron skillet, then finished in the oven. But the béarnaise? That was an entirely different challenge.

My first few attempts were mild disasters – the sauce kept separating because I left it on the heat just a moment too long. But those early failures taught me something invaluable: how to bring it back to life, one ice cube at a time. With practice, I mastered it, and before long, béarnaise became a regular at our dinner table.

Here’s my classic béarnaise sauce from scratch – rich, buttery, and infused with the bright, aromatic flavors of tarragon and shallots. It’s perfect for steak, fish, eggs, or roasted vegetables, and if I’m being honest, I prefer it over hollandaise on asparagus.

Béarnaise Sauce, a “mother” sauce in French cooking
Ingredients:
¼C white wine vinegar (or tarragon vinegar)
2 small shallots, minced
2T fresh tarragon, chopped + 1t finely minced for finishing
3 egg yolks
10T(1 ¼ sticks) unsalted butter, cut into tablespoons
Salt to taste
optional: splash of fresh lemon juice

Directions:
Put the vinegar, shallots, and tarragon into a small and shallow saucepan set over medium heat. Bring to a boil then reduce to a simmer, reducing the liquid until a few tablespoons of liquid is left, approximately 5 minutes. Set aside to cool. Option – you can strain the mixture for a smoother sauce.

In a heatproof bowl, whisk the egg yolks and the reduced liquid together. Place over a pot of simmering water (double boiler method) and whisk continuously until thickened, about 2–3 minutes. Be careful not to overheat, or the eggs may scramble.

Drop in the butter, one tablespoon at a time, whisking constantly, until the sauce becomes thick and silky. Remove from heat and season with salt.

Stir in a little more chopped tarragon and adjust seasoning with a squeeze of lemon juice if desired. Serve immediately.

Béarnaise is best served warm and freshly prepared, but if you need to keep the sauce warm use an insulated container like a thermos. Do not reheat it.

Wine Pairing with Filet Mignon: Châteauneuf-du-Pape, French Burgundy, a Carneros Pinot Noir, right bank Bordeaux, or a Baby Barolo. Can’t go wrong with a vintage Champagne, either!

Note:
T = Tablespoon
t = teaspoon

We are nothing if not consistent. Same order for both of us 38 years later!