FILET MIGNON WITH BLENDER BEARNAISE
Provided by Tyler Florence
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Take the beef tenderloin and drizzle with olive oil. Season well all over with plenty of kosher salt and freshly ground black pepper all over. Make sure it is at room temperature before cooking. Place a large cast iron skillet over medium-high heat on the stove top and sear tenderloin all over. Place the whole pan in the oven and roast the tenderloin for 15-17 minutes (depending on how thick your tenderloin is). An instant-read thermometer when inserted into the thickest part of the meat should read 130 degrees F for medium-rare. If you want it medium, cook for a further 3 minutes in the oven. Remove from the oven and tent with foil while you let it rest for 10 minutes before cutting.
- Make the bearnaise reduction first. In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.
- Blend yolks and bearnaise reduction together in a blender. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half bunch of fresh tarragon leaves, season with salt and pepper and give it 1 more buzz. Set aside in a warm spot to hold the sauce.
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Allson babulon
allson.babulon@hotmail.co.ukTerrible!
Hajji Makki
h@hotmail.comNeeds work.
Nuke Life
nuke.l91@gmail.comCould be better.
faizan chishti
chishti@gmail.comNot bad!
Sifat Uddin Rashed
srashed@hotmail.comAmazing!
Man Bohara
man_bohara4@hotmail.comThis recipe is way too complicated. I spent hours in the kitchen and the end result was not worth it.
SDCYT
sdcyt@hotmail.co.ukI've tried this recipe twice now and both times the steak has been overcooked. I'm not sure what I'm doing wrong.
Hemant Yadav
h-y@gmail.comThis recipe was a disaster! The steak was tough and the béarnaise sauce was bland. I don't recommend this recipe.
Kaylisa Davis
d-kaylisa@aol.comI'm not a big fan of béarnaise sauce, but the steak was cooked perfectly. I'll definitely be making this again, but I'll skip the sauce next time.
Nathaniel Svensson
nathaniels@gmail.comThe steak was a bit overcooked for my taste, but the béarnaise sauce was excellent.
Baird's Bikes Videos
bairds@hotmail.comThis was my first time making filet mignon, and it was a success! The recipe was easy to follow and the steak turned out perfect. The béarnaise sauce was also delicious.
Juan Roman
r@yahoo.comI've made this recipe several times now, and it always turns out amazing. The béarnaise sauce is especially good. I like to serve it with roasted asparagus and mashed potatoes.
M. Umair chattha
chattham58@gmail.comThe filet mignon was tender and juicy, and the béarnaise sauce was a perfect complement. This dish is definitely company-worthy.
Rachida Douane
d@gmail.comWow! I'm really impressed with how easy this recipe was to follow. The blender béarnaise came together in minutes, and the steak was cooked perfectly. Will definitely be making this again.
Brenda Ngambi
nb@hotmail.frThis filet mignon with blender béarnaise was an absolute delight! The steak was cooked to perfection, and the béarnaise sauce was rich and flavorful. I highly recommend this recipe.