Monday 20 May 2019

Filet Mignon

CLodagh McKenna

Serves two.


2 filets mignon, each about 175g

Sea salt and freshly ground pepper

1 dsp olive oil

50g butter

1 sprig of rosemary, leaves removed and chopped

1 garlic clove, crushed For the Bearnaise sauce 4 tbsps white-wine vinegar

1 shallot, finely chopped

175g butter

3 egg yolks

1 dsp finely chopped tarragon

Sea salt and freshly ground black pepper


Pre-heat the oven to 200°C/Gas Mark 6.

Take the steaks out of the fridge 30 minutes before you're going to cook them. This will allow the meat to relax, so you get a more tender result. Season with salt and lots of pepper. Put an ovenproof frying or griddle pan over a medium heat and add the olive oil and butter. When the butter has melted, add the rosemary and garlic.

Turn up the heat a little and sear the steaks – about two minutes per side – so that they are nicely browned.

Transfer to the oven and cook for four to five minutes for medium-rare. To make the Bearnaise sauce, put the vinegar, shallot and four tablespoons of water in a saucepan over a medium heat, and simmer for three minutes, or until reduced by one-third. Remove from the heat for a minute.

Melt the butter in a separate pan. Put the egg yolks in a food-processor and whizz. Slowly pour the melted butter into the egg yolks, continuing to process, until the mixture is creamy and thick.

Stir in the shallots and finely chopped tarragon, and season with salt and pepper.

Serve warm. If the sauce separates, add a cube of ice and whisk vigorously.

Irish Independent

Editors Choice

Also in Life