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Make the sauce
in a double boiler or an oven-proof bowl over a saucepan of hot
water.
If using the latter method make sure that the bottom of the bowl
is not touching the hot water or the sauce will set on the bottom
of the bowl before it is cooked.
Place the
water, crushed peppercorns and white wine vinegar in a small saucepan
and reduce to about 1 tablespoon of liquid. Set aside. Cut the
butter into pieces and soften gently in a small saucepan. Remove
from heat.
Whisk the
egg yolks, reduced liquid and a little of the butter in the double
boiler. When the mixture becomes creamy and slightly thick, pour
in the butter in a thin stream, whisking briskly. Add lemon juice
and a little salt, and taste for seasoning. Remove from the heat
immediately when it is thick.
Should the
sauce look as if it is curdling, add a few drops of cold water
and whisk briskly for a few more minutes. This sauce can be made
in a blender or food processor, but you may find that less butter
will be absorbed. The addition of 1 tablespoon of cold water with
the lemon juice will prevent it becoming too thick.
Pour the sauce
over the filets and serve.
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