6 › Oz. Filet Mignon Recipe
bearnaise with fingerling potatoes Maison & seasonal vegetables
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Ingredients
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Steak and finishing
Béarnaise sauce
Fingerling potatoes
Seasonal vegetables
Method
Fingerling potatoes
- 1
Prepare and roast
Preheat oven to 425°F (220°C). Wash and halve larger fingerlings so pieces are roughly uniform; leave small ones whole. Toss potatoes with 1 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Spread on a baking sheet in a single layer. Roast for 20–25 minutes, turning once at 12 minutes, until golden and tender when pierced with a fork. When done, toss with chopped parsley and keep warm.
Béarnaise sauce
- 2
Reduce shallot and vinegars
In a small saucepan or skillet, combine 2 tbsp white wine vinegar, 2 tbsp dry white wine and 1 tbsp minced shallot with 1 tbsp chopped tarragon stems if available. Bring to a simmer and reduce gently until about 1 to 1 1/2 tablespoons of liquid remain (about 5–7 minutes). Strain into a heatproof bowl and let cool slightly.
- 3
- 4
Mount with butter
Remove from heat. Very slowly, whisk in 6 tbsp warm clarified butter (or slowly incorporated melted butter), a few drops at a time at first, then in a thin stream, until sauce is thick and glossy. If sauce gets too thick, whisk in a teaspoon of warm water or a few drops of lemon juice to loosen.
- 5
Finish
Stir in 2 tsp chopped fresh tarragon, 1 tsp chopped chives, 1/2 tbsp lemon juice, 1/2 tsp salt and a pinch (1/8 tsp) white pepper or cayenne if using. Taste and adjust seasoning. Keep warm over very low heat or in a thermos; do not overheat (above 140°F/60°C) to avoid breaking.
Seasonal vegetables
- 6
Blanch or sauté
Bring a pot of salted water to a boil. If using green vegetables (haricots verts or asparagus), blanch 1–2 minutes until crisp-tender, then plunge into ice water and drain. For baby carrots or denser vegetables, simmer until just tender, then drain. Alternatively, heat 1 tsp butter in a sauté pan over medium heat, add vegetables and toss until tender-crisp, 3–5 minutes depending on type. Season with 1/4 tsp salt, 1/8 tsp pepper and a squeeze of 1/4 lemon. Keep warm.
Steak and finishing
- 7
Bring steaks to room temperature
Remove the 6-oz filet(s) from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels. Season all over with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
- 8
- 9
Baste and finish
Reduce heat to medium. Add 1 tbsp unsalted butter, 1 crushed garlic clove and 1 tbsp fresh thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steak repeatedly for 1–2 minutes while cooking to your desired doneness: for medium-rare aim for an internal temperature of 125–128°F (51–53°C). Remove steak when 5°F (3°C) below target as it will carry over cook.
- 10
Rest
Transfer the filet to a warm plate or cutting board and loosely tent with foil. Rest for 5–7 minutes to allow juices to redistribute.
- 11
Plate and finish
Reheat béarnaise if needed gently. Place the rested filet on the plate, spoon a generous 2–3 tbs of béarnaise over or alongside the steak. Arrange roasted fingerlings and seasonal vegetables beside the steak. Optionally garnish with an extra sprig of tarragon and a light sprinkle of finishing salt.