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Filet Mignon with Béarnaise Sauce

Filet Mignon with Béarnaise Sauce

Tags:  Beef, Meat Dishes,
Featured Spices
4 filet mignon steaks
½ teaspoon kosher or sea salt (or to taste)
¼ teaspoon black pepper (or to taste)
1 tablespoon olive oil for cooking
extra virgin olive oil, as needed for marinade
1 teaspoon dried chive rings (optional garnish)
1 tablespoon fresh thyme (optional garnish)

Béarnaise sauce:
1 stick unsalted butter
3 egg yolks (from pasteurized eggs)
1 tablespoon dried tarragon
4 tablespoons champagne vinegar (or white wine vinegar)
4 tablespoons dry white wine
2 teaspoons lemon juice
2 tablespoons shallots, chopped

Nothing says love to your taste buds like a bite full of juicy filet mignon, so tender you can cut it with your fork. Drizzled over top is the smallest puddle of tangy, rich béarnaise dressing. The herby aroma of this béarnaise—made with melted butter, vinegar, white wine,  lemon juice and shallots—will wake your tongue up and open your palette to the savory perfection and buttery consistency of this rare cooked beef steak. Call us superstitious, but we think you’d better be sitting down when you take your first taste.

Marinating the filet mignon

Set filet mignon steaks on a plate and drizzle oil over each. Sprinkle with liberal amounts of salt and pepper. Set aside to reach room temperature before cooking.

Making the béarnaise sauce

Crack the eggs and separate yolks from whites. Set yolks aside for sauce.

Peel and chop the shallots.
Melt the butter.
Juice ½ lemon.

Into a small saucepan, add the following:
vinegar
white wine
lemon juice
shallots

Simmer over medium-low heat for 7 – 10 minutes, or until the liquids have reduced by half. Remove pan from heat and allow to cool for about 10 minutes.

Transfer your reduction sauce to a food processor and add tarragon. Begin blending on medium-low speed while slowly adding the yolks. Continue processing while drizzling melted butter into the mixture.

Pour mixture into a prep bowl and keep warm until ready to use.

Cooking the steaks

To pan-sear the steaks: heat 1 tablespoon olive oil over medium-high in a heavy skillet. When the oil is hot, place the tenderloin filets in heated skillet. Allow the steaks to sear for 2 – 3 minutes (or until juices appear on the surface), then turn filets over and sear the other side for about 2 minutes more (or until meat reaches your desired amount of doneness). Remove from heat.

To grill the steaks: preheat your grill to high. Pick up steaks with your fingers or tongs and allow any excess oil to drain off. Grill the steaks for 5 minutes on one side, then turn over and grill for about 5 minutes more, or until filets reach your desired amount of doneness. Transfer steaks to a plate.

Place your filets on serving plates, and drizzle with béarnaise sauce. Optionally garnish with a sprinkle of fresh thyme leaves and/or dried chive rings.

Enjoy hot with cooked rice and mixed veggies or a freshly tossed side salad.

 

Summary
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Recipe Name
Filet Mignon with Béarnaise Sauce
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