Filet Mignon with Bearnaise

Filet mignon is the top cut of beef that steak lovers seek out for special occasions. While not as flavorful as a magnificently marbled ribeye, filet is certainly the most tender cut on the menu. As it is cut from inside the rib case along the spine, it is a piece of muscle that is fairly inactive, the filet is less fibrous than other cuts, giving it that soft, sumptuous texture. While a thick-cut filet makes for a fine presentation for a fancy meal, it often bears an equally upscale price tag.

Sometimes called shoulder tender and bistro filet (via Epicurious) and deemed the poor man’s filet mignon by Genesee Valley Ranch, the teres major cut is sourced from the shoulder and its tenderness mimics that of filet mignon. Genesee notes that it’s also referred to as a butcher’s steak because of the expertise that is required to get the cut. Teres major typically retails for about half the cost of filet. In fact, it is often referred to as the petite tender, mock tender, or shoulder tender.

Ingredients

1 large end piece aged choice beef tenderloin (about 3-pounds), tied and trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Blender Bearnaise Sauce, recipe follows

Directions

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 instant-read 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.

Bearnaise Sauce:

1 bunch fresh tarragon
2 shallots, minced
1/4 c. champagne vinegar
1/4 c. dry white wine
3 egg yolks*
1 stick butter, melted
Salt and freshly ground black pepper

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 in a blender. With the blender running, add 1/3 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 leaves, season with salt and pepper and give it 1 more buzz. Set aside in a warm spot to hold the sauce.

[ALTERNATE COFFEE COWBOY VERSION FOR FILET STEAKS FOR BONE-IN RIB-EYE STEAKS]

From “Latin Grilling”: Many people are surprised when they hear that the first ingredient in this rub is instant espresso powder. While it may seem unorthodox, the coffee conveys a deep, rich flavor that accentuates the beef’s meaty essence. The rest of the rub ingredients are there to season the beef, not flavor it; the combination results in an incredibly tasty steak.

Coffee rub:

6 tablespoons instant espresso powder
2 tablespoons Spanish paprika
1 tablespoon kosher salt
2 teaspoons black pepper
ï¾¼ cup packed brown sugar
2 teaspoons garlic powder
2 teaspoons ground cumin
8 (1-pound) filet steaks or substitute bone-in rib-eye steaks
Vegetable oil

Place all of the rub ingredients in a bowl and stir until well combined.

Sprinkle about 1/4 cup of the spice blend onto your cutting board and put the steak on it, pressing down. Lift the steak and press down on areas to which the rub has not adhered. Turn the steak over and press it down to coat the other side. When you are done, you should not be able to see any meat through the spices. Set aside and repeat with the remaining steaks, adding spice rub to the board as necessary.

Allow the steaks to rest for about 10 minutes before grilling. We also like to cut the filet into 1″ thick steaks and grill them over high heat, for about 5 minutes per side, being careful not to burn. Cook until just medium-rare, reducing heat if necessary.

ALTERNATE VERSION-BRANDY INJECTED FILET MIGNON

Use a hypodermic needle to inject brandy in several spots of the steak after cooking. The chef at Yegge Peak would inject gigantic steaks with a syringe full of Courvoisier Brandy before throwing them on the grill and cooking them over an open an Aspen fire.