Ingredients
- 1 large end piece of beef tenderloin (about 3 pounds), tied and trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Assorted fresh herbs (such as thyme, sage, and rosemary)
- Hydroponic watercress (optional)
- Blender Bearnaise
- 1/4 cup champagne vinegar
- 1/4 cup dry white wine
- 2 shallots, minced
- 3 tablespoons fresh tarragon leaves
- 3 egg yolks
- 1 stick unsalted butter, melted
- Kosher salt and freshly ground black pepper to taste
Directions
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Filet mignon, a.k.a. beef tenderloin, is a cut of meat typically reserved for special occasions because it’s expensive, so if you’ve made the investment, it’s a good idea to know how to cook filet mignon in the oven properly.
- Filet mignon steaks are cut from the tenderloin, which runs along both sides of the cow’s spine. It’s one of the most expensive cuts of beef because of its tenderness and small yield per cow.
- Before filet mignon makes its way into the oven, it’s a good idea to sear the meat on the stovetop over high heat in oil or butter. This jumpstarts the cooking process and creates a crust, which provides even more flavor. It’s important to season the meat well with salt and pepper—and in this case, herbs—prior to cooking.
- Preheat the oven well in advance so the seared filet mignon continues to cook at high heat. An oven-friendly digital probe thermometer is a worthwhile investment because the oven can stay closed until the desired temperature is reached. For a medium-rare steak, the temperature should read 135 degrees F; allow a few more minutes for medium, or 145 degrees F. And no matter what, let the meat rest once it comes out of the oven, so the juices can redistribute!
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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.