Filet Mignon With Bearnaise Sauce And Roasted Asparagus
From luisascatering 16 years ago
- 16 minutes to make
- Serves 4
Do not try to make a Béarnaise with fear... it can smell it! ;-) This sauce is really not a big deal to make so don't be scared! Beef and asparagus is a classic pairing with it but you could also make a big fat crabcake, or be super decadent and have BOTH! Read more Wonderful for your Valentine's Day dinner... or any day ;-) See less
Ingredients
- For Béarnaise: shopping list
- 1/4 cup dry white wine shopping list
- 1/4 cup white-wine vinegar shopping list
- 1/4 cup finely chopped shallots shopping list
- 2 tablespoons chopped fresh tarragon, divided shopping list
- 3 large egg yolks shopping list
- 1 stick unsalted butter, cut into 8 pieces shopping list
- 1/2 teaspoon fresh lemon juice, or to taste shopping list
- kosher salt & black pepper to taste shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- For Asparagus: shopping list
- 1 pound asparagus, trimmed shopping list
- 1-2 tablespoons olive oil shopping list
- kosher salt and freshly ground black pepper shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- 4 (8-10 oz) beef filet mignons (if on a budget, TJ's Black Angus are pretty damn good!) shopping list
- minced parsley, for garnish shopping list
How to make it
- For Béarnaise:
- Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.
- Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble). Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. (Note: have your butter ready next to you so you don't accidentaly over cook the eggs).
- Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, about 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper (or to taste).
- Transfer sauce to a smaller glass bowl and place it into a saucepan that has boiling hot water in it and cover with lid. This keeps the sauce warm while you grill or roast the filet mignon and roast the asparagus.
- For filet mignon:
- Season each steak with kosher salt.
- To ROAST the filets: In a roasting pan or ovenproof frying pan, heat 1 tablespoon of the olive oil and when hot, sear the filets on all sides until golden brown. Transfer the pan to the oven and roast for 7 to 8 minutes, turning the filets over after 3 to 4 minutes.
- To GRILL the filets: Grill the steaks over hot coals for about 8 minutes per side (5 minutes per side for rare).
- For Asparagus:
- Preheat the oven to 400 degrees F.
- Snap or cut the dry stem ends off each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 8-10 minutes, depending on how thick your asparagus is. Cool slightly and serve warm or at room temperature.
- To plate:
- Remove béarnaise from pan and smear sauce in the middle of plate. Line 4 asparagus spears in top of sauce, then top with grilled/roasted filet mignon. Garnish with parsely. I also served mine with pan roasted fingerlings with garlic, butter and smoked paprika.
The Rating
Reviewed by 5 people-
Greatness, you just solved the myster of what I'm going to make for a special Valentine's Dinner. High 5 and thanks for th post.
chefmeow
in Garland loved it
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Another beautiful photo and great sounding recipe! Oh, I bet the sauce would taste so good with that steak!
juels
in Clayton loved it
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Life doesn't get any better than THIS!
merlin
in San Francisco loved it
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