steak5I love all kinds of steak cuts but this is by far my favorite. It’s a rather expensive cut of beef so we would not eat it every day. The flank steak or hanger steak is way more accessible for every day dinner and still pretty tasty. When I was growing up in Poland we wouldn’t eat a lot of steaks.  We would make beef stews, beef tartar or just grind it and combine with other meats to make things e.g. golabki. It’s simply because steaks were not “our” thing. Now having access to all kinds of cuts I like to make it up for all the “lost years”J. It’s always fast and easy to make a simple red wine sauce in the same pan you used to sear the steak. It definitely will take a little bit more time to make the béarnaise sauce, not to mention the extra calories, but this French classic, a baby of hollandaise sauce, is truly worth the effort.

Serving:  4 servings
Preparation:  10 minutes
Cooking : 20 minutes
Calories for sauce: 467 per serving
Calories for 8oz/225g filet mignon steak – 464

Ingredients for sauce
1 teaspoon of peppercorns, crushed
¼ cup of dry white wine
¼ cup of white wine vinegar
1 medium size shallot, chopped
3 tablespoons of fresh tarragon, chopped
2 tablespoons of water
3 large egg yolks
2 sticks of unsalted butter (8oz/225g)
2 teaspoons of fresh lemon juice
Salt and pepper for taste

4 filet mignons 1 ½ inch thick (or any other steak you have)
2 tablespoons of kosher salt
2 tablespoons of canola oil

sauce onions1
Put peppercorns, white wine, vinegar and shallots into a small sauce pan. Add one tablespoon of the fresh tarragon and mix them all together. Heat over medium heat for 3 minutes until the sauce becomes a little thicker. Strain the mixture into a medium heatproof bowl.  Discard the remaining shallots and tarragon. Add the 2 tablespoons of water to cool the mixture down.
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Add the egg yolks and whisk all the ingredients together.
Melt the butter in a separate small sauce pan and keep it warm.
Prepare a sauce pan that will fit the heatproof bowl with egg mixture, as you will heat up the mixture over simmering water. Make sure that the water doesn’t touch the bottom of the heatproof bowl.
Bring the water to a boil and change the heat to low.
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Place the bowl over the simmering water and whisk the mixture constantly. It will start thickening slowly after the first 2 minutes.
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When you can start forming ribbons with your whisk in the egg mixture, that will be a sign to start adding the melted butter.
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Drizzle slowly and whisk it constantly until all butter is incorporated and the sauce is thickened.
Remove the sauce from heat.
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Add one tablespoon of lemon juice and the remaining chopped tarragon. Taste it and add some salt, pepper and more lemon juice if needed. Keep the sauce warm.

Preheat the oven to 450F/230C.
Keep the filet mignon steaks in room temperature.
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Make sure they are dry before you put salt and pepper on them. Sprinkle the canola oil over the steaks and massage them with the oil. If you add the oil directly to the pan you may get a lot of smoke during the searing process.
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Warm up a large skillet over medium high and once it’s hot add the steaks. Sear them for 3 minutes on each side to get a nice crust and browning. If there is a lot of brown bits of pepper on your pan, transfer your steaks to another baking dish and roast them in the oven for 10 minutes to get them done medium.
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Transfer them to a cutting board and let them rest for 5 minutes before serving.
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Pour the sauce on the top of each steak and enjoy your dinner!

1 Comment

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