PERFECT FILET MIGNON WITH BEARNAISE SAUCE
Perfectly medium rare steaks with buttery bearnaise sauce that are perfect for date night.
Provided by Cheryl Malik
Categories Condiment Dinner Main Course
Number Of Ingredients 10
Steps:
- Make the steaks: Liberally season both sides of the steak with salt and pepper to taste. Place on a wire rack over a baking sheet. Let sit at room temperature for at least 30 minutes. If letting stand for more than 1 hour, keep in refrigerator, then remove and let stand for 30 minutes.
- For the bearnaise: Boil vinegar, wine, and shallots, with 1/3 of the fresh tarragon, pepper, and salt over medium heat until liquid is about 2 tablespoons or 1/4 cup including shallots and herbs. Strain mixture and let cool.
- Whisk the egg yolks in the same saucepan over very low heat until thickened. Add 1 tablespoon of cold butter and thicken the egg yolks. Beat in 1 additional tablespoon of cold butter and add the rest of the tarragon.
- Blend everything in a blender. Add in the 3/4 cups of melt butter drop by drop until the bearnaise sauce is thickened.
- Preheat the oven to 250º F. Insert an internal thermometer with probe and place steaks on pan in oven. Cook until internal temperature reaches between 125º and 127º, about 25-30 minutes. Remove from oven.
- Heat a cast-iron skillet over high heat for 5 minutes while steaks rest. Pat steaks dry. Carefully place steaks in skillet and sear on one side for 30 seconds. Add remaining butter and flip steak, searing other side for 30 seconds. Remove from skillet and serve with bearnaise sauce.
Nutrition Facts : Calories 947 kcal, Carbohydrate 4 g, Protein 35 g, Fat 87 g, SaturatedFat 46 g, Cholesterol 387 mg, Sodium 499 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SUMMER FILET OF BEEF WITH BEARNAISE MAYONNAISE
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
- Dry the entire tenderloin with paper towels and brush it all over (top and bottom) with the butter. Sprinkle it all over with 4 teaspoons of salt and 2 teaspoons of pepper. It will seem like a lot but trust me, it's important.
- Place the filet on the sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the beef registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
- Meanwhile, place the shallots, 3 tablespoons of tarragon, the wine, and vinegar in a small saucepan and bring it to a boil over medium-high heat. Boil for 5 minutes, until only 1 tablespoon of liquid remains. Set aside to cool for 15 minutes.
- Place the egg yolks, lemon juice, mustard, 2 1/2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process for 10 seconds. With the processor running, slowly pour the vegetable oil and olive oil through the feed tube to make a thick emulsion. Add the shallot reduction and the remaining tablespoon of tarragon leaves and pulse to combine. Refrigerate until ready to serve.
- Slice the filet of beef between 1/4 and 1/2 inch thick, sprinkle with salt, and serve warm, at room temperature, or cold with the béarnaise mayonnaise on the side.
CHEF JOHN'S BEARNAISE SAUCE
I adore a good hollandaise and couldn't survive without mayonnaise, but if I had to pick an all-time favorite 'aise, it might just be béarnaise. This tarragon-spiked, shallot-infused hollandaise is absolutely perfect with any and all steaks or roasts, especially lean ones.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Place 1 cup tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine mesh strainer, pressing vegetable/herb mixture to extract as much liquid as possible.
- Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle about 1 minute. Add 1 tablespoon cold butter. Mash and pound with pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
- Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 2.9 g, Cholesterol 85.6 mg, Fat 14.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 8.6 g, Sodium 38.4 mg, Sugar 0.5 g
FILET MIGNON WITH BLENDER BEARNAISE
Provided by Tyler Florence
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Take the beef tenderloin and drizzle with olive oil. Season well all over with plenty of kosher salt and freshly ground black pepper all over. Make sure it is at room temperature before cooking. Place a large cast iron skillet over medium-high heat on the stove top and sear tenderloin all over. Place the whole pan in the oven and roast the tenderloin for 15-17 minutes (depending on how thick your tenderloin is). An instant-read thermometer when inserted into the thickest part of the meat should read 130 degrees F for medium-rare. If you want it medium, cook for a further 3 minutes in the oven. Remove from the oven and tent with foil while you let it rest for 10 minutes before cutting.
- Make the bearnaise reduction first. In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.
- Blend yolks and bearnaise reduction together in a blender. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half bunch of fresh tarragon leaves, season with salt and pepper and give it 1 more buzz. Set aside in a warm spot to hold the sauce.
GRILLED FILET MIGNON WITH BEARNAISE SAUCE
While this recipe will take some time to prepare, it is well worth it. You can prepare the bernaise sauce shortly before the steaks go on the grill.
Provided by Derrick Riches
Categories Entree Main Course
Time 35m
Yield 2
Number Of Ingredients 14
Steps:
- Gather the ingredients.
- Simmer champagne vinegar, wine, lemon juice, tarragon and shallots on medium-high heat until it reduces by half (about 7-10 minutes).
- Remove from heat and let the mixture cool for about 10 minutes.
- Place reduction into a blender or food processor and add egg yolks.
- While blending, slowly pour in the melted butter.
- Move mixture to saucepan or warming dish and season with salt and pepper. Keep warm until it's time to serve steaks. To Make the Steaks
- Gather the ingredients. Preheat grill, grill pan or cast iron pan for high heat.
- Season steaks well with salt and pepper.
- Place onto a well-oiled grill grate or cast iron pan and cook for 4 to 5 minutes per side. If steaks are thicker, cook for a minute or two longer.
- Once steaks have reached the desired doneness , remove from heat and let rest for 5 minutes.
- Plate steaks and top with bearnaise sauce. Garnish with extra chopped tarragon if desired.
Nutrition Facts : Calories 929 kcal, Carbohydrate 4 g, Cholesterol 576 mg, Fiber 1 g, Protein 34 g, SaturatedFat 38 g, Sodium 960 mg, Sugar 1 g, Fat 84 g, ServingSize serves 2, UnsaturatedFat 0 g
FILET MIGNON ROAST WITH ROASTED WINTER VEGETABLES
Provided by Food Network
Categories main-dish
Time 5h35m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 425 degrees F.
- Vegetables: Add all the vegetables, the garlic, olive oil, rosemary salt and pepper, to taste, in single layers on 2 baking sheets. Toss until well coated. Roast until all the vegetables are golden brown and tender, about 45 minutes to 1 hour. Keep warm until serving.
- Preheat the oven to 500 degrees F.
- Roast: Combine the oil, mustard, garlic, rosemary and pepper in a small bowl. Coat the tenderloin with the mustard mixture. This can be done the day before and left in the refrigerator overnight. Just before roasting, season generously with salt, to taste. Set the tenderloin in a large roasting pan and put it in the center of the oven on the middle rack. Roast until an instant-read meat-thermometer registers 135 degrees F, about 20 minutes. Remove the roast from the oven to a cutting board. Allow it to rest for 10 minutes, tented with aluminum foil. Slice the meat and arrange on a serving platter. Serve alongside the warm roasted vegetables.
FILET MIGNON BéARNAISE WITH ROASTED CAULIFLOWER
Categories Sauce Side Roast Low Fat Low Sodium Cauliflower Simmer
Yield serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 450˚F. Place a wire rack on a baking sheet lined with foil, and set it aside.
- Heat a large cast-iron pan over high heat. Season the steaks with salt and pepper to taste. When the pan is hot, spray it with cooking spray and add the steaks. Sear the steaks until dark golden brown on both sides, about 2 minutes per side.
- Transfer the steaks to the wire rack, place the baking sheet in the oven, and roast for 4 to 5 minutes for medium-rare. Remove the baking sheet from the oven, and tent it with foil to keep the steaks warm.
- Respray the cast-iron pan generously with cooking spray, and return it to high heat. Add the cauliflower and cook, stirring occasionally, until it starts to brown, about 4 minutes. Season the cauliflower with salt and pepper to taste, transfer the pan to the oven, and roast until the cauliflower is tender, about 7 minutes.
- Meanwhile, combine the vinegar, wine, shallots, and tarragon in a medium saucepan, and bring to a simmer over medium heat. Cook until the liquid has reduced by about half.
- In a small bowl, whisk the chicken broth into the cornstarch. Whisk the mixture into the vinegar mixture and cook, whisking constantly, until the sauce has thickened, about 2 minutes. Remove the pan from the heat and whisk in the yogurt.
- Season the béarnaise sauce with salt and pepper to taste, if desired. Serve the steaks and cauliflower with the sauce.
- nutrition information
- Fat: 43g (before), 10.9g (after)
- Calories: 700 (before), 292 (after)
- Protein: 29g
- Carbohydrates: 13g
- Cholesterol: 85mg
- Fiber: 3g
- Sodium: 336mg
PAN ROASTED FILET MIGNON WITH ASPARAGUS SEA BASS WITH ROASTED CAULIFLOWER PUREE
Steps:
- In a small pot, over medium-low heat, add the vinegar and brown sugar, and whisk to combine. Cook and reduce until thick, about the consistency of maple syrup. Whisk in 2 tablespoons butter and season with salt and pepper, to taste. Serve drizzled over filet mignon and asparagus.
- For Filet and Asparagus:
- Slice the bottom 1 1/2 inches off the asparagus. Bring a large pot of water to a boil over medium heat. Add the asparagus and blanch for 1 minute. Remove from the water and shock in an ice bath. Transfer the asparagus from the ice bath to a sheet pan lined with a paper towel.
- Take the filets out of the refrigerator 20 minutes before they are to be cooked so they can come to temperature.
- Preheat oven to 300 degrees F.
- Heat canola oil in a large heavy bottomed skilled over high heat. Season each filet liberally with salt and pepper. Sear the filets in the skillet until brown and crispy, about 2 minutes per side. Turn the heat to low and add the 4 tablespoons of butter, the garlic and fresh thyme. Using a spoon, baste the filets with the melted butter. Put the pan in the oven for 4 to 5 minutes for medium-rare or until the internal temperature reaches 130 to 135 degrees F on an instant-read thermometer. Let rest for 5 minutes before serving.
- Heat a small amount of olive oil in a large skillet over medium heat. Add the asparagus, season with salt and pepper, to taste, and saute until heated through, about 2 minutes. Asparagus should be slightly tender but still have a little snap when you bite into them.
- Preheat the oven to 400 degrees F.
- To a large baking dish add the cauliflower, apple, and 3 tablespoons olive oil. Season with salt and pepper, to taste, and toss to coat. Roast in oven until brown on top, about 25 minutes, then add the vegetable stock and roast until tender, another 20 minutes.
- Add the roasted cauliflower, apple and stock to a food processor and puree until smooth. Transfer to a metal bowl and put over a pot of simmering water to keep warm.
- Turn oven down to 325 degrees F.
- Heat some canola oil in a large heavy bottomed skilled over high heat. Season each fillet liberally with salt and pepper. Sear the fillets, skin side down, until brown and crispy, turn over and crisp the other side, about 2 to 3 minutes per side. Turn off the heat, add butter and, using a spoon, baste the fillets with the melted butter. Transfer to the oven to finish cooking, about 4 minutes.
- Beurre Blanc Sauce:
- Slice the green leaves off the leek and discard. Slice the stem into 1/4-inch thick rings. Put them into a large bowl filled with cold water and let soak for 5 minutes. Remove the leaks and drain on a plate lined with paper towels.
- Heat the olive oil in a large skillet over medium heat. Add leeks and saute until soft, about 4 minutes. Deglaze the pan with white wine and add the vegetable stock. Reduce by half and then whisk in the cold butter. Serve over sea bass.
- To Plate:
- Using a rectangular plate lay a bed of 3 to 4 asparagus down on 1 side of the plate. Arrange a piece of filet mignon on top and drizzle with the balsamic reduction. On the other side of the plate put about a 1/4 cup of the cauliflower puree, top with a piece of sea bass and drizzle with the leek sauce. Repeat with remaining ingredients to make a total of 6 servings.
EASY YET ROMANTIC FILET MIGNON
This recipe is very simple and very delicious also. I can prepare it, and I am a 14 year old boy! This recipe only takes a few minutes to prepare and only a bit longer in the broiler. This goes good with some mashed potatoes with butter and green beans with lemon squeezed on top. This is good, trust me!
Provided by chef in the making
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Place oven rack in its highest position. Set oven to Broil.
- Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. Wrap one slice of bacon around each steak, and secure with a toothpick.
- Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots. Broil for an additional 5 to 7 minutes, or until the steaks are cooked to your liking.
Nutrition Facts : Calories 610.7 calories, Carbohydrate 2.1 g, Cholesterol 196 mg, Fat 35 g, Fiber 0.1 g, Protein 67.4 g, SaturatedFat 11.6 g, Sodium 444.4 mg, Sugar 0.4 g
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