Filet Mignon With Bearnaise Sauce And Roasted Aspa... |
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Prep Time: 0 Minutes Cook Time: 16 Minutes |
Ready In: 16 Minutes Servings: 4 |
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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 ;-) Ingredients:
for béarnaise |
1/4 cup dry white wine |
1/4 cup white-wine vinegar |
1/4 cup finely chopped shallots |
2 tablespoons chopped fresh tarragon, divided |
3 large egg yolks |
1 stick unsalted butter, cut into 8 pieces |
1/2 teaspoon fresh lemon juice, or to taste |
kosher salt & black pepper to taste |
for asparagus |
1 pound asparagus, trimmed |
1-2 tablespoons olive oil |
kosher salt and freshly ground black pepper |
4 (8-10 oz) beef filet mignons (if on a budget, tj's black angus are pretty damn good!) |
minced parsley, for garnish |
Directions:
1. For Béarnaise:
2. 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.
3. 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).
4. 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).
5. 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.
6. For filet mignon:
7. Season each steak with kosher salt.
8. 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.
9. To GRILL the filets: Grill the steaks over hot coals for about 8 minutes per side (5 minutes per side for rare).
10. For Asparagus:
11. Preheat the oven to 400 degrees F.
12. 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.
13. To plate:
14. 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.
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