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Beef Tenderloin w/Crab & Bernaise Sau

BERNAISE SAUCE

1 TBL. DRIED TARRAGON LEAVES
1/2 CUP RED WINE VINEGER
3 EGG YOLKS
2 TBLS LEMON JUICE
1/2 CUP MELTED BUTTER
PINCH OF SALT
1/2 TSP WORSTESHIRE
FRESH GROUND PEPPER - TO TASTE

IN SMALL PAN ADD THE TARRAGON AND RED WINE VINAGER AND REDUCE UNTIL THERE IS ONLY ABOUT 1 TBL. OF LIQUID LEFT. SET ASIDE. ADD EGG YOLKS TO A STAINLESS STEEL BOWL. OVER A DOUBLE BOILER WITH HOT WATER (NOT BOILING0 BEAT EGG YOLKS WITH A WISK UNTIL YOLKS THICKEN. BE CAREFUL NOT TO SCRAMBLE EGGS. IF GETTING TOO HOT REMOVE FROM HEAT AND LET COOL DOWN MOMENTARILY. REMOVE FROM HEAT AND SECURE BOWL. WHILE STILL WISKING SLOWLY LADLE IN BUTTER. ADD THE REST OF THE INGREDIENTS AND KEEP SAUCE WARM UNTIL USE. MAKES 2/3 CUP.

2 6OZ BEEF TENDERLOIN STEAKS
2 STRIPS OF BACON
4OZ OF FRESH CRAB MEAT
FRESH GROUND PEPPER TO TASTE

WRAP THE OUTSIDE OF THE STEAKS WITH BACON AND SECURE WITH A TOOTHPICK. COOK OVER BROILER UNTIL DESIRED DONENESS. HEAT UP CRAB MEAT IN SAUTE PAND OR MICROWAVE JUST UNTIL HOT. TOP STEAKS WITH CRABMEAT AND THEN TOP ALL THAT WITH BERNAISE SAUCE. SERVE.

SERVES 2.