Filet Mignon with Béarnaise
The Filet Mignon is the leanest of all our steaks and comes from the center tenderloin. The Filet Mignon is also the most popular Steak at Morton’s as well as for the home cook. This steak is lean and tender and has a wonderful buttery texture. Top your Filet Mignon with the classic Béarnaise sauce for a true Steakhouse Steak Experience at Home.
One 14 ounce Filet Mignon
Vegetable oil cooking spray
Steak Seasoning Salt
1.) Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
2.) Prepare the charcoal grill or gas grill or pre-heat broiler and position the rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.
3.) Season the steaks on both sides with the Steak Seasoning Salt. Don’t be afraid to season.
4.) If using a charcoal grill, grill for about 8 minutes. Turn, using tongs and grill the other side for 6 to 8 minutes for medium-rare, or until the desired degree of doneness, If using a gas grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 6 to 8 minutes for medium rare. If using a broiler, broil 4 inches from the heat source for about 9 minutes. Turn, using tongs, and broil the other side for 8 to 10 minutes for medium rare.
5.) Spoon about 3 tablespoons of béarnaise over each Filet and enjoy!
Cooking Tip:
For Extra-Rare and Rare Steak
Poke the pad at the base of the thumb. If the steak feels like this, it’s ready. The softer the steak, the rarer
For Medium Rare Steak:
Press the area of your palm between the thumb pad and the centre of the palm. If the steak feels like this, it’s ready.
For Medium Steak
Press the middle of your palm. If the steak feels like this, it’s ready.
For the Béarnaise Sauce:
1 tablespoon white wine vinegar
1 tablespoon dry white wine
1 teaspoon dried tarragon
1/2 teaspoon chopped shallots
2 cups Hollandaise Sauce, recipe follows
Salt
To prepare the Béarnaise Sauce: In a small saucepan over medium heat, combine the vinegar, wine, tarragon and shallots. Cook for 2 to 3 minutes or until enough liquid evaporates so that it barely coats the bottom of the pan.
In the top of a double boiler set over simmering heat, heat the Hollandaise Sauce, whisking to keep it from separating. Add the vinegar mixture and continue whisking. Season to taste with a little salt.
For the Hollandaise Sauce:
This method of making this rich sauce is as close to foolproof as you can get. Make it shortly before serving, because it does not hold well.
4 sticks unsalted butter
2 1/2 sticks unsalted margarine
Water
5 large egg yolks
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon Worcestershire sauce
Dash of hot pepper sauce
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
Prepare the clarified butter: In a medium-size saucepan over medium heat, combine the butter and margarine. Cook for about 5 minutes or until completely melted and simmering gently. Remove from the heat and let stand at room temperature for about 10 minutes, or until the solids settle on the bottom of the pan. Skim the foam off the top and discard.
Carefully pour or ladle the clear liquid butter into a storage container and leave the milk solids in the pan. Discard the solids. Let the butter cool. Refrigerate for as long as 1 week.
Makes about 2 cups.
Prepare the sauce: In the bottom of a double boiler, bring about 2 inches of water to a boil over high heat. The water should not touch the bottom of the top portion of the double boiler. Reduce the heat to medium so that the water is simmering.
Put the egg yolks and 2 tablespoons water in the top of the double boiler and set over the simmering water. Whisk the eggs continuously for 2 to 2 1/2 minutes or until the eggs are thick and foamy and their color lightens. Watch the eggs carefully; they must not scramble and cook. Remove the top of the double boiler from the heat.
In a small saucepan, heat 1 1/2 cups clarified butter over medium-low heat. Very gradually add half of the warm butter to the eggs, whisking constantly. Add 1 tablespoon water and continue to whisk as you add the remaining butter and the sauce emulsifies.
Stir in the lemon juice, Worcestershire and hot pepper sauces, the salt and white pepper. Return the top of the double boiler to the heat over the simmering water, adding more water to the bottom of the boiler if necessary. Cook gently until the sauce registers 110 degrees to 120 degrees on an instant-read thermometer. Serve warm.
Makes about 2 cups.
Click here to download this recipe as a PDF file.