Perfectly medium rare steaks with buttery bearnaise sauce that are perfect for date night.
Prep Time10 minutes
Cook Time40 minutes
- Cast iron skillet
- Wire rack
- Sheet pan
1/4 cup red wine vinegar
1/4 cup dry white wine
1/8 teaspoon pepper plus extra
1 tablespoon shallots minced
3 tablespoons tarragon fresh, minced, divided
3/4 cup butter melted
3 egg yolks whisked
4 tablespoons butter cold
4 filet mignon steaks
- Make the steaks: Liberally season both sides of the steak with salt and pepper to taste. Place on a wire rack over a baking sheet. Let sit at room temperature for at least 30 minutes. If letting stand for more than 1 hour, keep in refrigerator, then remove and let stand for 30 minutes.
- For the bearnaise: Boil vinegar, wine, and shallots, with 1/3 of the fresh tarragon, pepper, and salt over medium heat until liquid is about 2 tablespoons or 1/4 cup including shallots and herbs. Strain mixture and let cool.
- Whisk the egg yolks in the same saucepan over very low heat until thickened. Add 1 tablespoon of cold butter and thicken the egg yolks. Beat in 1 additional tablespoon of cold butter and add the rest of the tarragon.
- Blend everything in a blender. Add in the 3/4 cups of melt butter drop by drop until the bearnaise sauce is thickened.
- Preheat the oven to 250º F. Insert an internal thermometer with probe and place steaks on pan in oven. Cook until internal temperature reaches between 125º and 127º, about 25-30 minutes. Remove from oven.
- Heat a cast-iron skillet over high heat for 5 minutes while steaks rest. Pat steaks dry. Carefully place steaks in skillet and sear on one side for 30 seconds. Add remaining butter and flip steak, searing other side for 30 seconds. Remove from skillet and serve with bearnaise sauce.
Sourced from 40 Aprons