Beef Fillets W Bearnaise Cream Sauce Recipes

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PERFECT FILET MIGNON WITH BEARNAISE SAUCE



Perfect Filet Mignon With Bearnaise Sauce image

Perfectly medium rare steaks with buttery bearnaise sauce that are perfect for date night.

Provided by Cheryl Malik

Categories     Condiment     Dinner     Main Course

Number Of Ingredients 10

1/4 cup red wine vinegar
1/4 cup dry white wine
1/8 teaspoon pepper (plus extra)
1 tablespoon shallots (minced)
3 tablespoons tarragon (fresh, minced, divided)
3/4 cup butter (melted)
3 egg yolks (whisked)
4 tablespoons butter (cold)
4 filet mignon steaks
salt

Steps:

  • Make the steaks: Liberally season both sides of the steak with salt and pepper to taste. Place on a wire rack over a baking sheet. Let sit at room temperature for at least 30 minutes. If letting stand for more than 1 hour, keep in refrigerator, then remove and let stand for 30 minutes.
  • For the bearnaise: Boil vinegar, wine, and shallots, with 1/3 of the fresh tarragon, pepper, and salt over medium heat until liquid is about 2 tablespoons or 1/4 cup including shallots and herbs. Strain mixture and let cool.
  • Whisk the egg yolks in the same saucepan over very low heat until thickened. Add 1 tablespoon of cold butter and thicken the egg yolks. Beat in 1 additional tablespoon of cold butter and add the rest of the tarragon.
  • Blend everything in a blender. Add in the 3/4 cups of melt butter drop by drop until the bearnaise sauce is thickened.
  • Preheat the oven to 250º F. Insert an internal thermometer with probe and place steaks on pan in oven. Cook until internal temperature reaches between 125º and 127º, about 25-30 minutes. Remove from oven.
  • Heat a cast-iron skillet over high heat for 5 minutes while steaks rest. Pat steaks dry. Carefully place steaks in skillet and sear on one side for 30 seconds. Add remaining butter and flip steak, searing other side for 30 seconds. Remove from skillet and serve with bearnaise sauce.

Nutrition Facts : Calories 947 kcal, Carbohydrate 4 g, Protein 35 g, Fat 87 g, SaturatedFat 46 g, Cholesterol 387 mg, Sodium 499 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BEEF WITH SAUCE BEARNAISE



Beef with Sauce Bearnaise image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 16m

Yield 2 to 4 servings

Number Of Ingredients 15

1 pound rump steak, about 1-inch thick
Olive oil
Salt
1 tablespoon minced shallots
2 tablespoons fresh tarragon leaves, chopped, and their stalks, chopped roughly and bruised
1 tablespoon chopped chervil, optional
2 tablespoons wine or tarragon vinegar
2 tablespoons white wine
1 teaspoon peppercorns (preferably white), crushed or bruised
3 egg yolks
1 tablespoon water
16 tablespoons (2 sticks) unsalted butter, soft, cut into 1/2-inch dice
Salt
Freshly milled white or black pepper
1/4 to 1/2 lemon, juiced

Steps:

  • For the steak, preheat a large saute pan over medium-high heat. Oil the rump steak and then place into the preheated pan. Cook for about 2 minutes on the first side, and then flip and finish cooking the second side, about 2 minutes more. This will yield a steak that is on the rare side; cook 1 to 2 minutes longer, per side, for a more well-done piece.
  • Let rest for 5 to 10 minutes.
  • For the Sauce Bearnaise, put the shallot, tarragon stalks, 1 tablespoon of the chopped tarragon and the chervil, if using, and the vinegar, wine, and peppercorns in a heavy-bottomed saucepan and boil until reduced to about 1 tablespoon. Don't move from the stove; this doesn't take long.
  • Press the reduced liquid through a regular or tea strainer and leave to cool. Put egg yolks and water in the top of a double boiler. Set over the bottom, in which water has come to a simmer. Add the reduced and strained liquid and whisk well. Keep whisking as you add the butter, cube by cube, until it is all absorbed. Taste, season as you wish with the salt and pepper, and add lemon juice as you wish. Stir in the remaining tablespoon of fresh chopped tarragon as you're about to serve with the steak.

STEAK WITH BERNAISE



Steak with Bernaise image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

1/4 cup Champagne or white wine vinegar
1/4 cup good white wine
2 tablespoons minced shallots
3 tablespoons chopped fresh tarragon leaves, divided
Kosher salt
Freshly ground black pepper
3 extra-large egg yolks*
1/2 pound (2 sticks) unsalted butter, melted
6 (1-inch thick) rib eye steaks
Olive Oil
Coarsely ground black pepper

Steps:

  • For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
  • Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
  • Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side.
  • Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.

SEARED BEEF TENDERLOIN FILET WITH BéARNAISE SAUCE RECIPE - (4.7/5)



Seared Beef Tenderloin Filet with Béarnaise Sauce Recipe - (4.7/5) image

Provided by á-13856

Number Of Ingredients 12

Béarnaise Sauce:
1 beef tenderloin (6-8lbs)
salt & black pepper
2 T olive oil
1/4 c white wine vinegar
1/4 c dry white wine
3 T minced shallots
1 T chopped fresh tarragon
2-3 T water
4 egg yolks
2 sticks unsalted butter, melted
Juice of half a lemon, salt, white pepper, and cayenne pepper to taste

Steps:

  • PREHEAT oven to 425 degrees with a rack in the center. TRIM tenderloin and cut into 6-8oz filets; season each filet with salt and pepper. Heat an ovenproof sauté pan over medium high heat for 5 minutes. SEAR filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness: (RARE SEAR 5 MINUTES, ROAST 5 MINUTES REST 5 MINUTES,) (MEDIUM RARE: SEAR 5 MINUTES, ROAST 7 MINUTES, REST 5 MINUTES) (MEDIUM: SEAR 5 MINUTES, ROAST 9 MINUTES, REST5 MINUTES). Remove pan from the oven, transfer filets to a plate, tent with foil and let rest 5 minutes before serving. SERVE with Béarnaise sauce. Béarnaise SAUCE: BRING vinegar, wine, shallots and tarragon to a boil in a small saucepan over medium high heat. Boil until most of the liquid evaporates , about 5 minutes. OFF heat, add water then whisk in egg yolks until frothy. GRADUALLY drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. If it is too thin, return it to low heat and whisk constantly until thickened. STRAIN sauce through a medium mesh strainer into a heatproof cup. Season with lemon juice, salt, white pepper, and cayenne. Serve immediately.

PEPPERED BEEF FILLET WITH BEARNAISE SAUCE



Peppered Beef Fillet With Bearnaise Sauce image

This is the first thing I ever had at a 'fancy' restaurant. I was around 19 and couldn't believe anything could taste that good. I learned to make it myself. This recipe is a keeper.

Provided by evelynathens

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs filet of beef
1 tablespoon olive oil
2 cloves garlic, crushed
1 tablespoon crushed black peppercorns
2 teaspoons crushed coriander seeds
5 ounces butter
3 shallots, chopped
1/2 cup dry white wine
2 tablespoons tarragon vinegar
1 tablespoon fresh tarragon
4 egg yolks
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 450F.
  • Tie fillet up with string to keep a good shape.
  • Brush with oil and rub with garlic.
  • Roll fillet in crushed peppercorns and coriander and season generously with salt.
  • Place fillet on a rack in baking pan.
  • Roast for 10 minutes and then reduce heat to 350F.
  • Roast for a further 20 minutes for medium rare or until done to taste.
  • Stand, tented with foil, for 10-15 minutes.
  • Meanwhile, make the Bearnaise: Melt butter in a small saucepan.
  • Continue heating until milky parts have separated.
  • Do not stir.
  • Skim off any milky sediment with a spoon and set clear butter aside.
  • Place shallots, wine, vinegar and tarragon in a small saucepan.
  • Cook rapidly until only 2 tblsps of the liquid are left.
  • Strain and set aside.
  • Place egg yolks in food processor or blender.
  • Process for 10 seconds.
  • Add lemon juice.
  • Process for 5 seconds.
  • Slowly pour the melted butter in through the chute while the motor is running.
  • Add seasoning and strained shallot mixture.
  • Process for a few seconds.
  • Serve peppered beef fillet with Bearnaise Sauce.

SUMMER FILET OF BEEF WITH BEARNAISE MAYONNAISE



Summer Filet of Beef with Bearnaise Mayonnaise image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 12

1 whole (4- to 5-pound) beef tenderloin, trimmed and tied
6 tablespoons (3/4 stick) unsalted butter, melted
Kosher salt and freshly ground black pepper
3/4 cup minced shallots (3 shallots)
4 tablespoons minced fresh tarragon leaves, divided
1/2 cup dry white wine
1/4 cup tarragon or white wine vinegar
3 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice, at room temperature
1 tablespoon Dijon mustard
1 cup vegetable or canola oil, at room temperature
1/2 cup good olive oil, at room temperature

Steps:

  • Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
  • Dry the entire tenderloin with paper towels and brush it all over (top and bottom) with the butter. Sprinkle it all over with 4 teaspoons of salt and 2 teaspoons of pepper. It will seem like a lot but trust me, it's important.
  • Place the filet on the sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the beef registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
  • Meanwhile, place the shallots, 3 tablespoons of tarragon, the wine, and vinegar in a small saucepan and bring it to a boil over medium-high heat. Boil for 5 minutes, until only 1 tablespoon of liquid remains. Set aside to cool for 15 minutes.
  • Place the egg yolks, lemon juice, mustard, 2 1/2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process for 10 seconds. With the processor running, slowly pour the vegetable oil and olive oil through the feed tube to make a thick emulsion. Add the shallot reduction and the remaining tablespoon of tarragon leaves and pulse to combine. Refrigerate until ready to serve.
  • Slice the filet of beef between 1/4 and 1/2 inch thick, sprinkle with salt, and serve warm, at room temperature, or cold with the béarnaise mayonnaise on the side.

BEEF FILLETS W/ BEARNAISE CREAM SAUCE



Beef Fillets W/ Bearnaise Cream Sauce image

I found this recipe in the paper and wanted to try it out before I posted. This was so wonderful, it was a big hit with my family and I will definitely make this again very soon.

Provided by litldarlin

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

6 filet of beef, cut into a 1 inch thickness
1 tablespoon butter
6 teaspoons dry sherry
2 tablespoons minced shallots
1 tablespoon wine vinegar
1/4 teaspoon tarragon
1/4 cup butter
1/4 lb small mushroom
1/2 cup whipping cream
2 egg yolks

Steps:

  • Trim fat from steaks; melt butter in skillet over high heat.
  • Sear steaks on both sides until brown.
  • Pour in sherry, use a lower heat.
  • Simmer 5 minutes for rare or 10 minutes for medium.
  • Remove to warm platter and spoon Béarnaise cream sauce over each steak.
  • The Bernaise Sauce.
  • A Dash of lemon juice and cayenne.
  • Combine shallots, vinegar and tarragon in small saucepan.
  • Boil over medium heat, stirring until liquid is evaporated.
  • Add butter and mushrooms (slice, if large).
  • Cook until lightly browned.
  • Pour in 1/4 cup cream.
  • Bring to boiling, stir some of hot mixture into egg yolks.
  • Return to saucepan, cook briefly, stirring until slightly thickened.
  • Stir in remaining cream, if needed.
  • Add dash of lemon juice and cayenne to taste.
  • Sauce can be reheated over hot, not simmering water.
  • Prepare the sauce last.

Nutrition Facts : Calories 198.7, Fat 18.4, SaturatedFat 11.1, Cholesterol 115.5, Sodium 80.2, Carbohydrate 3, Fiber 0.4, Sugar 0.7, Protein 1.8

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