Seared Beef Tenderloin Filet With Béarnaise Sauce Recipe 475

STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS

Steps:

• Preheat oven to 425 degrees.
• Season filets with kosher salt and pepper.
• Heat an oven-proof pan over medium-high heat for 5 minutes.
• Add oil and heat briefly.
• 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. (For medium rare that would be approximately 7 minutes.).
• Allow filets to rest 5 minutes before serving.

OVEN-SEARED BEEF TENDERLOIN WITH HERB PAN SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.
• Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
• Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)
• Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.
• Increase the heat to medium-high. Whisk in Swanson® Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.
• Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.
• Spoon the herb sauce over steaks; serve immediately.

GRILLED FILET MIGNON WITH BEARNAISE SAUCE

Steps:

• Gather the ingredients.
• Simmer champagne vinegar, wine, lemon juice, tarragon and shallots on medium-high heat until it reduces by half (about 7-10 minutes).
• Remove from heat and let the mixture cool for about 10 minutes.
• Place reduction into a blender or food processor and add egg yolks.
• While blending, slowly pour in the melted butter.
• Move mixture to saucepan or warming dish and season with salt and pepper. Keep warm until it's time to serve steaks. To Make the Steaks
• Gather the ingredients. Preheat grill, grill pan or cast iron pan for high heat.
• Season steaks well with salt and pepper.
• Place onto a well-oiled grill grate or cast iron pan and cook for 4 to 5 minutes per side. If steaks are thicker, cook for a minute or two longer.
• Once steaks have reached the desired doneness , remove from heat and let rest for 5 minutes.
• Plate steaks and top with bearnaise sauce. Garnish with extra chopped tarragon if desired.

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

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.

SEARED BEEF TENDERLOIN FILETS

Steps:

• Preheat oven to 425 with a rack in the center.
• Trim the tenderloin and cut into filets; season with salt and pepper.
• Heat an ovenprood pan over medium-high heat for 5 minutes.
• Sear filets in oil on one side for 4-5 minutes. Turn the over, place in the pan
• in the oven and roast to desired doneness.
• Allow filets to rest 5 minutes before serving.
• Doneness Chart.
• Rare: Sear for 5 minutes, Roast for 5 minutes, and Rest for for 5 minutes.
• Medium Rare: Sear for 5 minutes, Roast for 7 minutes, and Rest for 5 minutes.
• Medium: Sear for 5 minutes, Roast for 9 minutes, Rest for 5 minutes.

FILET MIGNON WITH BLENDER BEARNAISE

Steps:

• Preheat oven to 400 degrees F.
• Take the beef tenderloin and drizzle with olive oil. Season well all over with plenty of kosher salt and freshly ground black pepper all over. Make sure it is at room temperature before cooking. Place a large cast-iron skillet over medium-high heat on the stove top and sear tenderloin all over. Place the whole pan in the oven and roast the tenderloin for 15-17 minutes (depending on how thick your tenderloin is). An internal thermometer when inserted into the thickest part of the meat should read 130 degrees F for medium-rare. If you want it medium, cook for a further 3 minutes in the oven. Remove from the oven and tent with foil while you let it rest for 10 minutes before cutting.
• Make the bearnaise reduction first. In a small saucepan, combine half of the tarragon, shallots, vinegar and wine 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. With the blender running, add one third of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half bunch of fresh tarragon, season with salt and pepper and give it one more buzz. Set aside in a warm spot to hold the sauce.
• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 35 minutes

BEEF FILET WITH PORCINI AND ROASTED SHALLOT SAUCE

Steps:

• Grind the mushrooms in a spice grinder to a fine powder, and then combine with 2-1/2 tsp. salt and 3/4 tsp. pepper in a small bowl. Set aside.
• Position a rack in the center of the oven and heat the oven to 425°F. Combine the shallots, garlic, vinegar, oil, tamari, and rosemary in an 8×8-inch baking dish. Roast, tossing occasionally, until the liquid is syrupy and the shallots are very soft and beginning to brown, 30 to 40 minutes. Discard the rosemary. Purée the shallots, garlic, and liquid in a blender until very smooth.
• Bring the broth to a boil in a 2-quart saucepan. Reduce the heat to a simmer, and add the shallot purée and 1 Tbs. of the porcini powder. Simmer until the sauce is reduced to 1-1/2 cups, about 20 minutes.
• Put the tenderloins on a flat rack in a roasting pan. Coat all over with the remaining porcini powder. Let sit at room temperature for 1 hour before roasting.
• Position a rack in the center of the oven and heat the oven to 300°F. Roast the beef until an instant-read thermometer registers 115°F for rare or 120°F for medium rare, about 45 minutes. Remove the roast from the oven. Let sit, loosely tented with foil, for up to 2 hours (or continue with the recipe).
• To sear in the oven: Heat the oven to 475°F. Roast until 125°F for rare or 130°F for medium rare, 5 to 10 minutes.
• Or to sear on the stove: Heat 2 Tbs. oil in a heavy 12-inch skillet until shimmering hot. Sear the beef, turning and pressing down with tongs, until browned all over and cooked to the desired temperature, about 2 minutes per side. Meanwhile, gently reheat the sauce over medium-low heat. Remove from the heat and stir in the butter.
• Transfer the meat to a cutting board. If there was no earlier rest between roasting and searing, let the roast rest for 10 to 15 minutes. Slice and serve with the sauce.