Filet mignon with bearnaise sauce

Updated at: Thu, 17 Aug 2023 03:29:46 GMT

Step 1

Remove Steaks from fridge 30 minutes before cooking. Prepare oven 400°

Step 2

In small saucepan over medium high heat, stir together vinegar, wine, shallots and 2 whole sprigs of tarragon. Bring mixture to a simmer and cook, stirring occasionally until liquid is syrupy and reduced by 3/4. Remove tarragon and discard. Set mixture aside to cool.

Step 3

Heat cast iron pan over high heat yntil smoking point. Season both sides of steak with salt & pepper. Add 2 tablespoons of oil to pan, swirling to coat pan. Sear steak until nicely browned, about 2 minutes each side, turning only once.

Step 4

Place pan in oven and cook until instant read reaches 130. Let rest for 5 minutes

Step 5

While steak is resting finish bearnaise. Finally chop tarragon leaves and set aside. Melt butter in small saucepan over medium heat. Add cooled wine reduction, egg yolks, and a dash of salt to high speed blender about 20 seconds. With blender running, slowly add half of melted butter in steady stream and blend until mixture is emulsified. Raise speed to high and slowly add rest of butter. Pour sauce into serving bowl and stir in chopped tarragon.

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