Filet Mignon with Blender Bearnaise

Name: Filet Mignon with Blender Bearnaise
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms large end piece beef tenderloin (about , tied and trimmed; 1 stick butter, melted; 59 milliliters champagne vinegar; 59 milliliters dry white wine; 3 egg yolks; 1 bunch fresh tarragon; 4 servings Kosher salt and freshly ground black pepper; 4 servings Extra-virgin olive oil; 4 servings Salt and freshly ground black pepper; 2 shallots, minced

Need a gluten free and primal main course? Filet Mignon with Blender Bearnaise could be an excellent recipe to try. This recipe makes 4 servings with 1332 calories, 65g of protein, and 115g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up shallots, kosher salt and pepper, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Ground Black Pepper

Beef Tenderloin

Kosher Salt

Olive Oil

Place a large cast iron skillet over medium-high heat on the stove top and sear tenderloin all over.

Equipment you will use

Stove

Frying Pan

Place the whole pan in the oven and roast the tenderloin for 15-17 minutes (depending on how thick your tenderloin is). An instant-read 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.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Remove from the oven and tent with foil while you let it rest for 10 minutes before cutting.

Equipment you will use

Aluminum Foil

Oven

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.

Ingredients you will need

Reduction

Shallot

Tarragon

Vinegar

Wine

Equipment you will use

Sauce Pan

Remove from heat and set aside to cool.

Blend yolks and bearnaise reduction together in a blender. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter.

Ingredients you will need

Reduction

Butter

Egg Yolk

Equipment you will use

Blender

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.

Ingredients you will need

Fresh Tarragon

Salt And Pepper