Steakhouse filets with fried onion slivers and Béarnaise sauce (Barbecue and Grilling)

 

               Add a side of creamed spinach and you've got the classic steakhouse entrée! You can achieve a charry exterior and tender, juicy interior with a cast-iron, grill pan or griddle.

Serves 4

Béarnaise sauce

                   This is a bolder version of the classic, understated béarnaise, which makes it pecfect for grilled foods, from burgers and steak to chicken, fish and sellfish.

Makes about 1 cup (250 ml)

• ¼ cup dry white wine
• ¼ cup tarragon-flavored vinegar
• 1 tablespoon finely chopped shallot
• 1 teaspoon dried tarragon
• ¼ teaspoon kosher or sea salt
• ¾ cup unsalted butter, cut into pieces
• 3 egg yolks, lightly beaten
• Cayenne pepper

1. In a small saucepan, bring wine, vinegar, shallot, tarragon and salt to a boil over high heat ; boil until reduced to about 2 tablespoons, about 8 minutes.
2. Reduce heat to low and whisk in butter, one piece at a time, until melted ; whisk in egg yolks and cook, whisking constantly, for 4 to 5 minutes, or until slightly thickened.
3. Remove from heat and whisk in Cayenne pepper to taste.
4. Taste and whisk in more tarragon, if desired.

Fried onion slivers

• 1 large onion, sliced paper-thin (use a mandolin slicer)
• ½ cup all-purpose flour
• 3 cups peanut oil
• Kosher salt

1. Toss onion in flour until well coated.
2. In a deep saucepan, heat peanut oil over medium heat util it registers 350F (180C) on thermometer.
3. Add onion, in batches, and fry, stirring frequently, for 7 to 8 minutes, or until golden brown ; remove with a slotted spoon  to a plate line with paper towels.
4. Season to taste with salt ; set aside and keep warm.

Filets steaks

• 4 filets mignons (each 8 oz/250 gr) and 2 inches (5 cm) thick.
• Olive oil
• Kosher salt and fresh ground black pepper

1. Prepare a hot fire in your grill.
2. Heat skillet until the inside bottom begins to turn grey, about 20 minutes.
3. Brush steaks with olive oil.
4. Grill for 2 to 3 minutes per side, turning once, until dark and crusty on the outside and a meat thermometer inserted in the thickest part of a steak registers 130F (54C) for medium-rare, or until desired doneness.
5. Season to taste with salt and pepper.
6. Serve with fried onions and Béarnaise sauce.

BON APPÉTIT