Dry-brined filet mignon with brown butter tarragon butter sauce. Extra rich.
SHOPPING: For enhanced results, look for center-cut filet mignon, 2 inches thick minimum. Some butchers sell 'tournedos' which are filets wrapped in bacon; skip the bacon for this preparation. The meat should be uniformly red with no silver skin (or have butcher remove it). Champagne vinegar is milder than white wine vinegar; it lets the tarragon shine.
Chervil is traditional in French herb mixes; parsley can substitute. Clarified butter keeps for months refrigerated.
Ingredients
Scale
Measurement units
- 2 piece Center-cut filet mignon, 2 inches thick
- 1 tsp Kosher salt for dry brine
- ½ tsp Black pepper
- ½ cup Unsalted butter for clarifying
- 3 tbsp Shallot, minced fine
- ⅓ cup Champagne vinegar
- 3 tbsp Fresh tarragon, chopped
- 3 whole Egg yolks
- 10 tbsp Unsalted butter for sauce
- 1 tbsp Fresh chervil, chopped
- 1 tbsp Fresh chives, minced
- ¼ tsp Salt for sauce
Ingredients
Scale
Measurement units
- 2 piece Center-cut filet mignon, 2 inches thick
- 1 tsp Kosher salt for dry brine
- ½ tsp Black pepper
- ½ cup Unsalted butter for clarifying
- 3 tbsp Shallot, minced fine
- ⅓ cup Champagne vinegar
- 3 tbsp Fresh tarragon, chopped
- 3 whole Egg yolks
- 10 tbsp Unsalted butter for sauce
- 1 tbsp Fresh chervil, chopped
- 1 tbsp Fresh chives, minced
- ¼ tsp Salt for sauce
Instructions
Dry the brine filets
Season filets with salt on all sides. Place on wire rack over plate. Refrigerate uncovered 12-24 hours.
Ingredients
- filet mignon (2 whole)
- salt (1 tsp)
Clarify the butter
Melt 0.5 cup butter in saucepan over low heat (250-275°F surface). Skim foam from top. Carefully pour golden liquid into container, leaving white milk solids behind. Reserve clarified butter for searing.
Equipment
- saucepan
Ingredients
- butter (½ cup)
Make the reduction
Combine shallot, vinegar, and 1.5 tbsp tarragon in saucepan. Simmer until reduced to 2 tbsp, about 8 minutes. Strain into bowl.
Equipment
- saucepan
- fine mesh strainer
Ingredients
- shallot (3 tbsp)
- champagne vinegar (⅓ cup)
- tarragon (1 ½ tbsp)
Brown the butter and make sauce
Melt sauce butter in clean saucepan over medium heat (325-350°F surface). Cook, swirling, until golden brown and nutty smelling, 4-5 minutes. Remove from heat. Set bowl with yolks and reduction over simmering water. Whisk until slightly thickened. Slowly drizzle in brown butter, whisking constantly, leaving behind dark solids. Stir in remaining tarragon, chervil, chives, and salt to taste.
Equipment
- saucepan
- heatproof bowl
Ingredients
- butter (10 tbsp)
- egg yolks (3 whole)
- tarragon (1 ½ tbsp)
- chervil (1 tbsp)
- chives (1 tbsp)
- salt (¼ to taste)
Sear the filets
Remove filets from fridge 1 hour before cooking. Pat dry, season with pepper. Heat cast iron over high heat. Add clarified butter. Sear filets 4 minutes per side for medium-rare (130°F). Rest 5 minutes.
Equipment
- cast iron skillet
Ingredients
- pepper (½ tsp)
Serve warm
Place filets on warm plates. Spoon brown butter Béarnaise over the top.
Before you cook
Cook notes
- • SHOPPING: For enhanced results, look for center-cut filet mignon, 2 inches thick minimum. Some butchers sell 'tournedos' which are filets wrapped in bacon; skip the bacon for this preparation. The meat should be uniformly red with no silver skin (or have butcher remove it).
- • Clarified butter keeps for months refrigerated.
- • Champagne vinegar is milder than white wine vinegar; it lets the tarragon shine.
- • Chervil is traditional in French herb mixes; parsley can substitute.
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