Filet Mignon With Blender Bearnaise Recipes

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FILET MIGNON WITH BLENDER BEARNAISE SAUCE



Filet Mignon with Blender Bearnaise Sauce image

Perfect Pan-seared Filet Mignon with Blender Bearnaise Sauce for two is a simple recipe for a special occasion dinner and is sure to impress!

Provided by Ashley

Categories     dinner

Time 35m

Yield 2

Number Of Ingredients 11

2 tenderloin steaks/filet mignon (preferably Certified Angus Beef )
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Blender Bearnaise Sauce:
½ of a bunch fresh tarragon
1 shallot, minced
⅛ cup champagne vinegar
⅛ cup dry white wine
2 egg yolks
½ stick butter, melted
Salt and freshly ground black pepper

Steps:

  • Take the beef tenderloins and drizzle with olive oil. Season well all over with plenty of kosher salt and freshly ground black pepper all over. Make sure they are at room temperature before cooking.
  • Place a cast iron skillet over medium-high heat on the stove top, add a small amount of oil to the pan. When oil shimmers, place tenderloins in pan. When juices begin to rise to the surface of the meat, about 2-3 minutes, flip steaks with tongs and sear the other side for another couple minutes and check doneness with an instant-read thermometer.
  • Thermometer when inserted into the thickest part (from the side) of the meat should read 135 degrees F for medium-rare.
  • Remove from pan and tent with foil while you let it rest for 5 minutes before cutting into.
  • 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 ⅓ 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.

FILET MIGNON WITH BLENDER BEARNAISE



Filet Mignon with Blender Bearnaise image

Provided by Tyler Florence

Categories     main-dish

Time 10m

Number Of Ingredients 10

1 large end piece of beef tenderloin (about 3lbs), tied and trimmed
extra-virgin olive oil
kosher salt and freshly ground black pepper
1 bunch fresh tarragon
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper to taste

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 internal 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. With the blender running, add one third 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, season with salt and pepper and give it one more buzz. Set aside in a warm spot to hold the sauce.
  • Yield: 4 servings
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes

BLENDER BEARNAISE SAUCE



Blender Bearnaise Sauce image

Bearnaise sauce is delicious, but can be difficult to make over a stove because it breaks (much like hollandaise). Here is a fool-proof recipe that will surely impress your dinner guests! Keeps for 1 week in the refrigerator.

Provided by BRIDGETCLARK

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 15m

Yield 8

Number Of Ingredients 10

2 tablespoons white wine
1 tablespoon cider vinegar
1 teaspoon dried tarragon
½ teaspoon dried minced onion
¼ teaspoon ground black pepper
½ cup butter
3 egg yolks
2 tablespoons lemon juice
½ teaspoon salt
1 pinch cayenne pepper

Steps:

  • Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.
  • Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.
  • Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.

Nutrition Facts : Calories 127.2 calories, Carbohydrate 0.9 g, Cholesterol 107.3 mg, Fat 13.2 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 7.9 g, Sodium 230.6 mg, Sugar 0.2 g

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