Filet Mignon and Béarnaise Sandwich

Heat avocado oil in a small saucepan over medium heat.

Fry the shallots until they turn deep golden brown.

Remove the shallots and drain them on paper towels.

Lightly sprinkle with salt while they are still hot.

Season the filet mignon steaks generously with salt and black pepper.

Heat olive oil in a pan over medium-high heat.

Sear the steaks for 2–3 minutes on each side for medium-rare.

Add butter, smashed garlic, and tarragon to the pan.

Baste the steaks with the butter mixture for 1–2 minutes.

Let the steaks rest for 5 minutes, then slice them thinly against the grain.

In a small saucepan, combine white wine vinegar, dry white wine, minced shallots, and half of the tarragon.

Simmer over medium heat until the liquid is reduced to half its original volume.

Let the mixture cool slightly, then strain it.

In a food processor, blend the egg yolks with a pinch of salt.

Slowly drizzle in the vinegar reduction, melted butter, and lemon juice while blending.

Stir in the Dijon mustard and the remaining tarragon, then adjust the seasoning to taste.

Keep the sauce warm until ready to use.

Lay fresh arugula on the bottom half of the toasted French baguette.

Place the sliced filet mignon on top of the arugula.

Spoon the warm Béarnaise sauce over the steak.

Top with crispy shallots and a sprinkle of chopped chives.

Close the sandwich with the top half of the baguette and slice for presentation.