Friday, November 30, 2012

Filet Mignon with Bearnaise Sauce

Time for some beef!

Steak is my favorite, and I must say that I'm a filet mignon kinda girl.  I love that it's lean, and cooks up soooo tender!

After a week of turkey and chicken I'm ready for some steak.  This dish is a little more involved since it features Bearnaise Sauce to top the steak.  It lends such a wonderful flavor, it's a great addition to the steak, and is worth the effort.  The Bearnaise sauce comes from Martha Stewart.  She sure knows her stuff and her recipes come out perfect!  She's my go-to source when I want the best of the best!

When cooking a filet mignon, the following cooking technique is recommended because of the thickness of the steak.  In order to cook the inside enough and not char the outside a quick sear on the stove top and finishing it up in the oven is the best way.  All you need for the steak is some good old salt and pepper plus a hot skillet.  One that's oven proof.  If your skillet is not oven proof you will need to transfer the steaks to an oven safe pan for cooking.

Turn your oven on to 350 degrees and let it preheat.  Prepare the Bearnaise Sauce (recipe below).  Once completed start on the steak and any side dishes you may like.  Salt and pepper your steak and then sear on each 2-3 minutes.  Place seared steak and skillet in oven and continue to cook about 6 minutes for a medium done steak.  More or less time to your liking.

Remove steak from oven and allow to rest about 5 minutes.  Serve with Bearnaise Sauce poured over the top.  

Enjoy the deliciousness of a fabulous steak!

Bearnaise Sauce
By Martha Stewart

2 tablespoons tarragon vinegar
2 tablespoons dry white wine
1/4 cup very finely chopped shallots
1/4 teaspoon ground black pepper, more if desired
1 tablespoon finely chopped tarragon leaves
3 large egg yolks
1 tablespoon water
1/2-3/4 cup unsalted butter, very soft ( I've always used 1 1/2 sticks)
coarse salt
pepper, if desired
lemon juice, if desired


Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan.  Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes.  Add egg yolks and 1 tablespoon of water to reduced vinegar mixture.  Whisk until thick and pale, about 2 minutes.

Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook.  To moderate heat, frequently move pan off burner for a few seconds, then back on.

As they cook, the eggs will become frothy and increase in volume, then thicken.  When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat.

By spoonfuls, add soft butter, whisking constantly to incorporate each addition.  As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed.  Continue incorporating butter until sauce has thickened to consistency desired.  Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper.

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