Ingredients

How to make it

  • For Béarnaise:
  • Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.
  • Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble). Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. (Note: have your butter ready next to you so you don't accidentaly over cook the eggs).
  • Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, about 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper (or to taste).
  • Transfer sauce to a smaller glass bowl and place it into a saucepan that has boiling hot water in it and cover with lid. This keeps the sauce warm while you grill or roast the filet mignon and roast the asparagus.
  • For filet mignon:
  • Season each steak with kosher salt.
  • To ROAST the filets: In a roasting pan or ovenproof frying pan, heat 1 tablespoon of the olive oil and when hot, sear the filets on all sides until golden brown. Transfer the pan to the oven and roast for 7 to 8 minutes, turning the filets over after 3 to 4 minutes.
  • To GRILL the filets: Grill the steaks over hot coals for about 8 minutes per side (5 minutes per side for rare).
  • For Asparagus:
  • Preheat the oven to 400 degrees F.
  • Snap or cut the dry stem ends off each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 8-10 minutes, depending on how thick your asparagus is. Cool slightly and serve warm or at room temperature.
  • To plate:
  • Remove béarnaise from pan and smear sauce in the middle of plate. Line 4 asparagus spears in top of sauce, then top with grilled/roasted filet mignon. Garnish with parsely. I also served mine with pan roasted fingerlings with garlic, butter and smoked paprika.

Reviews & Comments 10

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  • tracydiziere 3 years ago
    very good! i had some trouble with the sauce curdling, probably due to changes in temperature (my fault since i did not cover the bain-marie) in keeping warm. i solved the separation problem by adding some heavy cream.
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  • kaitsta 5 years ago
    could you possibly suggest an entree which would compliment this dish?? I have to do make a dish with these same ingredients (filet mignon, asparagus, baby potatoes, and I am adding tomato) and also need to make an entree. I was thinking of a cream of pumpkin soup. Any thoughts or suggestions??
    Thankyou very much.
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  • louiselapierre 5 years ago
    Bearnaise sause is sooo good, I would drink it if it weren't so fatty. At home, we eat small peas with the steak and bearnaise sauce and french fries that you dip in the sauce. Very french... "Magnifique"!!!
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  • jimrug1 5 years ago
    Yeah baby!! One of my favorite dinners ever... Béarnaise is about the only sauce I would ever consider touching me steak.. Thanks for sharing Luisa.. Jim
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  • notyourmomma 5 years ago
    oh, this is so good
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    " It was excellent "
    chefmeow ate it and said...
    Greatness, you just solved the myster of what I'm going to make for a special Valentine's Dinner. High 5 and thanks for th post.
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Another beautiful photo and great sounding recipe! Oh, I bet the sauce would taste so good with that steak!
    Was this review helpful? Yes Flag
    " It was excellent "
    merlin ate it and said...
    Life doesn't get any better than THIS!
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    " It was excellent "
    donman ate it and said...
    Great recipe! Thanks :)
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  • httpmom 5 years ago
    Thanks foie this! You're right...it is wonderful for Valentine's Day!
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