Hello, it’s Julia here from Dinner with Julia! Today, we’re going to indulge in a dish that’s synonymous with French Filet Mignon with Béarnaise Sauce Recipe!
Before we delve into the cooking tips and serving suggestions, let’s take a moment to appreciate this luxurious dish. The Filet Mignon with Béarnaise Sauce is a classic French recipe that combines a tender, juicy steak with a rich, buttery sauce.
French Filet Mignon with Béarnaise Sauce Recipe
French Filet Mignon with Béarnaise Sauce Recipe
- 1 large bowl
- Two egg yolks
- Two tablespoon of olive oil
- Half cup of Dijon mustard
- One cup of Worcestershire sauce
- Two teaspoon of chopped capers
- One pound of steak filets
- One cup of anchovy paste
- One tablespoon of black pepper
- Two tablespoon of brandy
- Two tablespoon of Pernod
- Half teaspoon of salt
- Chopped fresh chives
- Half cup of béarnaise sauce
- 1.Take a large bowl.
- Add the dried ingredients into the bowl.
- Mix well.
- Add the anchovy puree into the bowl.
- Add the brandy, Pernod and spices.
- Add the steak and rest of the ingredients.
- Mix the ingredients well.
- Add the salt and black pepper on the steak pieces.
- Grill the steak pieces.
- Dish out the pieces when the steak is cooked on both sides.
- Pour the béarnaise sauce on top.
- Your dish is ready to be served.
Cooking French Filet Mignon with Béarnaise Sauce on a Grill
Now, let’s explore a unique twist to our beloved Filet Mignon with Béarnaise Sauce – grilling it! Yes, you read that right. We’re going to take this classic French dish outdoors and add some smoky flavors.
Here are some tips to guide you through this process:
- Grilled Steak: Season your steak as usual and grill it over high heat for a few minutes on each side until it reaches your desired level of doneness. This will give your steak a beautiful crust and a smoky flavor.
- Béarnaise Sauce: Prepare the Béarnaise sauce as usual in your kitchen. Remember, this sauce requires patience and constant whisking to achieve the perfect consistency.
- Resting Time: After grilling, let your steak rest for a few minutes before serving. This allows the juices to redistribute throughout the steak, resulting in a more flavorful and juicy bite.
Remember, the key to a successful grilled Filet Mignon with Béarnaise Sauce is to monitor the cooking process closely. Grilling can be a bit unpredictable, so it’s important to adjust the cooking times as needed.
So, there you have it – a new spin on the traditional Filet Mignon with Béarnaise Sauce using a grill. It’s proof that with a little creativity, we can adapt classic recipes to different cooking methods without losing their essence. Happy grilling!
Tips for making French Filet Mignon with Béarnaise Sauce
Julia’s Cooking Tips for Filet Mignon with Béarnaise Sauce
Creating a Filet Mignon with Béarnaise Sauce might seem daunting at first, but fear not! I’m here to share some cooking tips that will make your experience enjoyable and stress-free.
- Quality Meat: Choose a high-quality cut of beef for your filet mignon. It’s the star of the show, after all!
- Perfect Sear: Searing the steak on high heat helps to lock in the juices and create a beautiful crust.
- Sauce: Take your time when making the Béarnaise sauce. It requires patience, but the result is worth it!
Serving Suggestions for Your Filet Mignon with Béarnaise Sauce
Once you’ve prepared your Filet Mignon with Béarnaise Sauce, how should you serve it? Here are some ideas:
- Potatoes: This dish pairs well with roasted or mashed potatoes.
- Wine: A glass of full-bodied red wine, such as Bordeaux, complements this dish beautifully.
- Vegetables: A side of steamed asparagus or green beans can balance out the richness of the steak and sauce.
FAQS About Julia’s Filet Mignon with Béarnaise Sauce Recipe
Let’s address some frequently asked questions about the Filet Mignon with Béarnaise Sauce:
- Can I prepare the Filet Mignon in advance? Yes, you can sear the steak in advance and finish cooking it in the oven just before serving.
- Can I use a different cut of beef for my Filet Mignon? Absolutely! Feel free to experiment with other tender cuts of beef, such as ribeye or sirloin.
- What if I don’t like Béarnaise sauce? You can substitute the Béarnaise sauce with another type of sauce, such as peppercorn or mushroom.
- Can I make a vegetarian version of Filet Mignon? Yes, you can replace the steak with a hearty vegetable like portobello mushroom or eggplant.
- How do I know when my steak is done? The best way to check the doneness of your steak is by using a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
In conclusion, the Filet Mignon with Béarnaise Sauce is more than just a dish; it’s a culinary experience that embodies the elegance and luxury of French cuisine. So, grab your apron, gather your ingredients, and let’s bring a taste of France to our tables today!