Filet Mignon Béarnaise Bliss

Filet Mignon Béarnaise Bliss

Ingredients:

For the Filet Mignon:

• 4 (6-8 oz) filet mignon steaks, approximately 1 1/2 inches thick
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons olive oil or avocado oil
• 2 tablespoons unsalted butter
• 2-3 sprigs of fresh thyme
• 2 cloves garlic, smashed

For the Béarnaise Sauce:

• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 2 tablespoons finely chopped shallots
• 1 tablespoon fresh tarragon leaves, finely chopped (plus extra for garnish)
• 1/4 teaspoon freshly ground black pepper
• 3 egg yolks
• 1/2 cup unsalted butter, melted
• Salt to taste
• Juice of 1/2 lemon

Instructions:

For the Filet Mignon:

1. Prepare the Steaks:

   • Take the steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature.
   • Pat them dry with a paper towel and season generously with kosher salt and freshly ground black pepper on all sides.

2. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

3. Sear the Steaks:

   • In a large ovenproof skillet, heat the olive oil over high heat until it is just beginning to smoke.
   • Add the steaks to the skillet and sear for 3-4 minutes on each side, or until they develop a nice brown crust.
   • Reduce the heat to medium and add the butter, thyme, and smashed garlic.
   • Spoon the melted butter over the steaks for additional flavor.

4. Finish in the Oven:

   • Transfer the skillet to the preheated oven and cook for 5-7 minutes for medium-rare, or until they reach your desired level of doneness.
   • Use a meat thermometer to check the internal temperature: 125°F (51°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.
   • Remove the steaks from the oven, transfer them to a plate, and tent loosely with aluminum foil. Allow them to rest for 5-10 minutes.

For the Béarnaise Sauce:

1. Prepare the Reduction:

   • In a small saucepan, combine the white wine vinegar, dry white wine, shallots, tarragon, and black pepper.
   • Bring to a simmer over medium heat and cook until the liquid is reduced to about 2 tablespoons.
   • Strain the mixture into a heatproof bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.

2. Make the Sauce:

   • Place the egg yolks in a heatproof bowl over a saucepan of barely simmering water (ensure the bottom of the bowl does not touch the water).
   • Whisk the yolks constantly while slowly drizzling in the strained reduction.
   • Continue whisking until the mixture becomes thick and pale in color.

3. Add the Butter:

   • Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously. The sauce should be thick and glossy.
   • Remove from heat and stir in salt and lemon juice to taste. Adjust the seasoning if necessary.

4. Finish with Tarragon:

   • Stir in additional chopped tarragon for extra flavor.

To Serve:

• Place the rested filet mignon steaks on individual plates and spoon the béarnaise sauce generously over each one.
• Garnish with fresh tarragon leaves.

Additional Tips:

• Serve the Filet Mignon Béarnaise Bliss with roasted or mashed potatoes, steamed asparagus, or a simple green salad for a complete meal.
• For a smoother Béarnaise sauce, ensure that you pour the butter in a thin stream while whisking to prevent the yolks from scrambling.

Enjoy your sumptuous Filet Mignon Béarnaise Bliss – a luxurious and decadent dish that is sure to impress!