Bone – In Filet Mignon ** Recipe

Bring to temperature

Remove the 16 oz bone-in filet mignon from the refrigerator 45–60 minutes before cooking to come to near room temperature; pat dry thoroughly with paper towels.

Season

Generously season all sides of the steak with the kosher/steak salt (about 2 tsp) and freshly ground black pepper. Press the seasonings into the meat so they adhere.

Sear

Preheat a heavy cast-iron skillet or stainless steel pan over high heat until smoking hot (about 5 minutes). Add 1 tablespoon neutral oil and swirl to coat. Place the steak in the pan, bone-side slightly angled if needed, and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Also quickly sear the edges (including the bone-exposed edge) for 30–45 seconds to render any fat and develop color.

Baste and roast (finish to temperature)

Reduce heat to medium. Add 2 tablespoons unsalted butter, 2 crushed garlic cloves and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter, garlic and thyme over the steak continuously for 1–2 minutes. For a 16 oz bone-in filet, transfer the skillet to a preheated 400°F (200°C) oven (if your skillet is oven-safe) or move the steak to a roasting pan and place in the oven to finish. Roast until internal temperature reaches desired doneness: 120–125°F for rare, 125–130°F for medium-rare, 135–140°F for medium (use an instant-read thermometer inserted into the thickest part, avoiding bone). This will usually take 6–12 minutes depending on thickness and oven.

Rest

Remove the steak from the pan and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes to allow juices to redistribute; carryover will raise temperature a few degrees.

Finish

While resting, skim any pan juices into the béarnaise (optional) or reserve them to spoon over the steak at service. After resting, slice the filet as desired (usually 1-inch thick medallions) or serve whole, and finish with a light sprinkle of additional steak salt to taste.

Make the reduction

Combine 3 tablespoons white wine vinegar, 3 tablespoons dry white wine, and the minced shallot in a small saucepan. Add 2 tablespoons of the chopped tarragon leaves. Bring to a gentle simmer and reduce over medium heat until the liquid is nearly evaporated and aromatic (about 6–8 minutes). Strain the reduction into a heatproof bowl and discard solids. Let the reduction cool slightly.

Prepare a double boiler

Set a medium saucepan with 1–2 inches of simmering water over low heat. Place the bowl with the strained reduction on top so the bottom does not touch the water (bain-marie). Keep water at a gentle simmer — too hot will scramble the yolks.

Whisk yolks

Add the 3 egg yolks to the bowl with the reduction. Whisk constantly over the double boiler until the yolks become thickened and pale, and leave a ribbon when the whisk is lifted (this takes about 3–5 minutes). Do not let the mixture get too hot; remove briefly from heat if it thickens too quickly.

Emulsify with butter

With the whisk continuously moving, very slowly drizzle in the 8 tablespoons of hot melted butter in a thin stream so the sauce emulsifies into a thick, creamy béarnaise. If the sauce becomes too thick, whisk in a teaspoon of warm water or a few drops of lemon juice to adjust texture. If it begins to separate, whisk vigorously and place briefly back over gentle heat while whisking to bring it back together.

Finish seasoning

Stir in the remaining chopped tarragon leaves and optional chervil/parsley. Season with 1 teaspoon salt, 1/4 teaspoon white or black pepper, and taste; add up to 1/2 teaspoon lemon juice if you want brighter acidity. Keep warm but not hot (cover and place in a warm spot or keep over the very lowest heat) until ready to serve.

Serve

Spoon a generous portion of béarnaise over the rested sliced filet mignon or serve on the side. If you reserved pan juices, you can swirl a small amount into the béarnaise or drizzle them over the steak before saucing.