Filet Mignon
Recipe from Tyler Florence



by 7  people


add your rating
add a comment
Servings: 4
Total Time: 50 mins
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    1   
    large end piece of beef tenderloin (about 3 pounds), tied and trimmed
  • see savings
    On Sale
     
    Extra-virgin olive oil
  • see savings
    On Sale
     
    Kosher salt and freshly ground black pepper
  • see savings
    On Sale
     
    Assorted fresh herbs (such as thyme, sage, and rosemary)
  • see savings
    On Sale
     
    Hydroponic watercress (optional)
Blender Bearnaise
  • see savings
    On Sale
    1/4  cup 
    champagne vinegar
  • see savings
    On Sale
    1/4  cup 
    dry white wine
  • see savings
    On Sale
    2   
    shallots, minced
  • see savings
    On Sale
    3   tablespoons 
    fresh tarragon leaves
  • see savings
    On Sale
    3   
    egg yolks
  • see savings
    On Sale
    1   
    stick unsalted butter, melted
  • see savings
    On Sale
     
    Kosher salt and freshly ground black pepper to taste

Directions
1.
Preheat oven to 400 degrees F. Drizzle the tenderloin with oil. Season well with plenty of salt and pepper. Sprinkle with assorted fresh herbs. Allow the tenderloin to come to room temperature before cooking. Place a large cast-iron skillet over medium-high heat and sear tenderloin on all sides (add additional oil, if necessary). Place the skillet in the preheated oven and roast the tenderloin for about 15 to 17 minutes. (At this point, a meat thermometer inserted into the thickest part of the meat should read 135 degrees F for medium rare; for medium, roast for 3 minutes more.) Remove from the oven. Tent tenderloin with foil; allow to rest for 10 minutes before slicing. Serve with Blender Bearnaise (see below). If you like, garnish with watercress.
2.
To make the reduction for the bearnaise sauce, combine vinegar, wine, shallot, and half of the tarragon in a small saucepan and place over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool. Blend yolks and bearnaise reduction together in a blender on low speed until combined. With the blender running on medium speed, add one-third of the butter in a slow, steady stream. Once the mixture emulsifies (it will become thick and satiny), turn the blender speed up to high and add the remaining butter. Add the remaining tarragon, season with salt and pepper, and pulse in the blender. Transfer to a dish; hold in a warm spot until ready to serve.
Add Your Review
Related Recipe
Grilled Filet Mignon with Herb Butter & Texas Toasts
Grilled Filet Mignon with Herb Butter & Texas Toasts

This dish is simply luxurious: grilled beef tenderloin smothered in a vibrant herb butter served on top of a garlicky slab of whole-grain toast. And yes, with only about 303 calories and 14 grams of fat total, this steakhouse-worthy entree can be part of a healthy diet. If you like, make extra herb butter to top chicken, fish or even a grilled pork chop.

 Articles
Filet Mignon Feast for Father's Day
... the trick like filet mignon--the king of cuts for the man of the castle. Of course, everybody loves... astonishing. How about filet mignon with blueberry bourbon barbecue sauce or a great streak with Southern... the one that's right for you. Er, him. Filet Mignon Rub a nice end piece of beef tenderloin with herbs... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products