Tender filet mignon with creamy tarragon butter sauce (butter sauce with tarragon).
SHOPPING: Look for filet mignon cut at least 1.5 inches thick. Meat should be deep red with little visible fat. This lean cut relies on cooking, not marbling, for flavor. Center-cut filets are most uniform. Béarnaise is Hollandaise's daughter, differing in the tarragon-shallot reduction.
Sauce keeps warm for 30 minutes over barely warm water. Fresh tarragon is essential; dried won't work.
Ingredients
Scale
Measurement units
- 2 piece Filet mignon, 1.5-2 inches thick
- 1 tsp Kosher salt
- ½ tsp Black pepper
- 2 tbsp Vegetable oil
- 2 tbsp Shallot, minced fine
- ¼ cup White wine vinegar
- ¼ cup Dry white wine
- 2 tbsp Fresh tarragon, chopped
- 3 whole Egg yolks
- 12 tbsp Unsalted butter, cubed
- ¼ tsp Salt for sauce
- 1 pinch Cayenne
Ingredients
Scale
Measurement units
- 2 piece Filet mignon, 1.5-2 inches thick
- 1 tsp Kosher salt
- ½ tsp Black pepper
- 2 tbsp Vegetable oil
- 2 tbsp Shallot, minced fine
- ¼ cup White wine vinegar
- ¼ cup Dry white wine
- 2 tbsp Fresh tarragon, chopped
- 3 whole Egg yolks
- 12 tbsp Unsalted butter, cubed
- ¼ tsp Salt for sauce
- 1 pinch Cayenne
Instructions
Temper and season filets
Remove filets from refrigerator 45 minutes before cooking. Pat dry. Season generously with salt and pepper on all sides.
Ingredients
- filet mignon (2 whole)
- salt (1 tsp)
- pepper (½ tsp)
Make the reduction
Combine shallot, vinegar, wine, and half the tarragon in small saucepan. Simmer until reduced to about 2 tablespoons, 8-10 minutes. Strain into a bowl, pressing on solids. Discard solids.
Equipment
- small saucepan
Ingredients
- shallot (2 tbsp)
- vinegar (¼ cup)
- wine (¼ cup)
- tarragon (1 tbsp)
Make the Béarnaise
Set a heatproof bowl over barely simmering water. Add egg yolks and strained reduction. Whisk constantly until yolks thicken slightly, about 2 minutes. Begin adding butter a few cubes at a time, whisking constantly until each addition is incorporated before adding more. Continue until all butter is added and sauce is thick and creamy. Remove from heat. Stir in remaining tarragon, cayenne, and salt to taste. Keep warm.
Equipment
- heatproof bowl
- whisk
Ingredients
- egg yolks (3 whole)
- butter (12 tbsp)
- remaining tarragon (1 tbsp)
- cayenne (1 pinch)
- salt (¼ to taste)
Sear the filets
Heat cast iron over high heat. Add oil. When smoking, add filets. Sear 4 minutes per side for medium-rare (130°F). Rest 5 minutes.
Equipment
- cast iron skillet
Ingredients
- oil (2 tbsp)
Spoon Béarnaise over
Place filets on plates. Spoon Béarnaise generously over the top or serve on the side.
Before you cook
Cook notes
- • SHOPPING: Look for filet mignon cut at least 1.5 inches thick. Meat should be deep red with little visible fat. This lean cut relies on cooking, not marbling, for flavor. Center-cut filets are most uniform.
- • Béarnaise is Hollandaise's daughter, differing in the tarragon-shallot reduction.
- • Sauce keeps warm for 30 minutes over barely warm water.
- • Fresh tarragon is essential; dried won't work.
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