Filet de Bœuf Béarnaise

(Like steak? You might also like this and this)

Pan-roasted grass-fed filet mignon, asparagus tips, shiitake mushrooms, heirloom tomato and sauce béarnaise..


Filet de Bœuf Béarnaise

Lightly coat all sides of a thick-cut beef tenderloin filet with coarse sea salt.  Wrap in brown paper and refrigerate overnight, turning once.

Blot the filet with paper towels to remove the surface moisture and any remaining salt.  Allow to come to room temperature.

Combine asparagus tips, quartered shiitake mushrooms, chopped garlic, shallots, melted butter, sea salt and freshly-ground black pepper. Set aside.

Make sauce béarnaise.  Keep warm.

Heat a cast iron skillet over medium heat for 15 minutes.  Sear the filet on all sides until well browned but still rare.  Remove from heat.

Remove the steak from the pan and put thick circles of heirloom tomato in its place.  Season lightly with salt and pepper.

Center the steak on top of the tomatoes, and spread the asparagus mixture around the perimeter.

Place the pan in a 400 degree oven and roast until the filet is barely medium rare, about 12 minutes.

Remove from the oven and allow to stand 5 minutes (the steak will continue to cook).

Use a spatula to transfer the steak and tomato to a dinner plate.  Top with roasted asparagus mixture, then dress with sauce béarnaise.

11 thoughts on “Filet de Bœuf Béarnaise

  1. Pingback: Herb Roasted Veal* Chop with Bayley Hazen Bleu « Edible Aria

  2. Oh Ren. Now you’ve gone and made my FAVORITE food of all time! Everything you make always looks so good… but this? THIS is perfection!!!!!

    I swear I’m going to plan my next vacation to Texas, just so I can have dinner at your house! 🙂

  3. I burned and mushed the crap out of my tomatoes when I tried to flip the steak in the oven. Shouldn’t have done that. Then I curdled my cream sauce. Oops.

    Still good though!


    • “A Béarnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar. It takes years of practice for the result to be perfect,” wrote the restaurateur Fernand Point (1897-1955) in /Ma Gastronomie./

      Once you master making your own mayonnaise by hand, you can go on to hollandaise/béarnaise 🙂

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