Filet Mignon and Béarnaise

 

                Béarnaise sauce actually originated in the Paris region where, in 1837, a restaurant cook reportedly made up for a failed shallot reduction by emulsifying it with egg yolk. He spontaneously named it “béarnaise sauce”.

4 servings

• 1 piece of filet mignon of approximately 800 g coated with pork fat and tied
• 30 ml steak seasoning
• 2 ml salt
• 30 ml vegetable oil

Bearnaise sauce

• 60 ml white wine vinegar
• 60 ml white wine
• 2 shallots, chopped
• 2 ml black peppercorns
• 2 sprigs of tarragon, whole
• 4 egg yolks
• 180 ml butter, melted and tempered
• 30 ml fresh tarragon, chopped
• Salt and pepper

1. Rub the fillet with the steak seasoning and salt.
2. In a large skillet, heat the oil over high heat and sear the beef fillet on all sides to brown it well; Place in oven at 300F (150C) for 30 minutes or until internal temperature reaches 120F (50C).
3. Remove from oven, cover with foil and let rest for 10 minutes.

Bearnaise sauce

1. In a small pan, bring the vinegar and wine to the boil with the shallots, pepper and tarragon sprigs; reduce until approximately 45 ml of liquid remain and pass through a sieve.
2. In a bowl, in a bain-marie, combine the wine reduction and the egg yolks, and whisk until the texture becomes thick and foamy.
3. Remove the bowl from the bain-marie; off the heat, pour in the butter in a thin stream, whisking vigorously.
4. Add the chopped tarragon and season; if the sauce is too thick, add a little hot water.
5. Set aside at room temperature until ready to serve.
6. Serve the filet mignon with béarnaise sauce.

BON APPÉTIT