Because being healthy pays off when you're old while eating delicious food pays off RIGHT NOW!

The phrase "Food without Guilt" is all over the popular magazines and cookbooks. But, why would you ever feel guilty? You want it. You know you want it. Why deny yourself? Who are you trying to fool? Have your food with pride, honor and happiness, just like a certain king from France who had his steak the following way.

For Béarnaise sauce:
3/4 stick of butter
2 egg yolks
2 teaspoons of tarragon
2 teaspoons of white vinegar
1/4 of a minced shallot

For the rest:
2 filet mignon steaks
1/2 cup of Madeira
1/3 cup of demi-glace
some fresh parsley, chopped
1 minced shallot
2 extra large jumbo mushroom caps
1/2 stick of butter
salt and freshly ground pepper

To make the Béarnaise, take the shallot, tarragon, and vinegar and put in a saucepan. Reduce the vinegar mixture on very low heat or in a double boiler until almost syrupy. Remove from heat and strain. Then, to the liquid and add 2 egg yolks mixing gently. Put back on a fairly low heat and create the emulsion by adding 3/4 of a stick of melted butter slowly. Add the butter small amounts at a time, whisking gently. Put this sauce aside, keeping it warm but not hot.

Season the steaks with salt and pepper. Cook the steaks in a pan with 1/2 of the butter until done, remove and keep warm. Drain off some of the fat and sauté the rest of the shallot for 2 minutes. Deglaze the pan with the Madeira, demi-glace and parsley. Pour this sauce mixture onto empty plates.

Meanwhile, use your third and fourth arm to hollow out the mushroom caps and broil them for a minute or two until slightly cooked, but not burnt.

Put the steaks on top of the Madeira sauce and top with the broiled mushroom. Lastly, fill the mushroom with the sauce Béarnaise.

Serves only royalty and the cultural elite.


leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.