Filet Mignon with Béarnaise Sauce

Steps

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1. 1
   Prepare the Béarnaise: Melt butter in a saucepan, add minced shallot, and cook gently until fragrant, about 1-2 minutes.
   ▶ ≈0:35
2. 2
   Stir in fresh tarragon and chervil (or parsley), combining with the shallot mixture.
   ▶ ≈0:56
3. 3
   Add white wine vinegar and white wine with a pinch of salt, allowing the mixture to reduce down to about 1-1.5 tablespoons of concentrated liquid.
   ▶ ≈1:53
4. 4
   Let the reduction cool to room temperature. In a separate bowl, add about 1.5 ounces of water and set up a warm water bath.
   ▶ ≈3:02
5. 5
   Place three egg yolks in the warm water bath bowl and whisk constantly over low heat, maintaining a temperature around 100°F. Continue whisking until the mixture thickens and you can see the bottom of the bowl briefly when stirring, never exceeding 110°F to avoid overcooking.
   ▶ ≈3:27
6. 6
   Once the egg yolks thicken, slowly drizzle in the clarified butter bit by bit, allowing each addition to fully incorporate before adding more. Maintain even heat and emulsify slowly, similar to making mayonnaise.
   ▶ ≈5:16
7. 7
   Continue adding butter until the sauce reaches a loose mayonnaise consistency with a golden color and silky texture. Fold in the shallot-tarragon reduction and whisk to combine. Season with salt and pepper to taste.
   ▶ ≈6:55
8. 8
   Transfer the Béarnaise to a warm (not hot) serving vessel and keep at a warm temperature. Note that this sauce cannot be reheated successfully.
   ▶ ≈8:20
9. 9
   Prepare the steaks: Dry-brine the filet mignon with rock salt 24 hours in advance. Before cooking, remove excess salt and season both sides generously with black pepper.
   ▶ ≈9:24
10. 10
    Heat a skillet and add clarified butter or cooking oil. Place the steaks in the hot pan without moving them, searing both sides until a deep mahogany crust forms.
    ▶ ≈10:20
11. 11
    Once both sides are well-seared, transfer the steaks to a 450°F oven and cook for about 6 minutes (adjust for thickness and preference) until the internal temperature reaches 115-120°F for rare, or higher for more doneness.
    ▶ ≈12:57
12. 12
    Remove the steaks from the oven and let rest on a plate for 7-8 minutes to allow the juices to redistribute.
    ▶ ≈15:09
13. 13
    Prepare the asparagus: Select thick fresh spears, peel the lower half of each stalk, and trim the woody ends. Blanch in boiling water until tender, then shock immediately in ice water.
    ▶ ≈10:55
14. 14
    Sauté the blanched asparagus in butter with shallots, seasoning with salt and pepper, heating through gently.
    ▶ ≈13:43
15. 15
    Plate the rested steak, arrange the sautéed asparagus alongside, spoon the Béarnaise sauce over the top, and garnish with a fresh tarragon sprig.
    ▶ ≈16:41