Filet Mignon with Easy Blender Béarnaise

Method

1. Take the steaks out of the fridge 30 minutes ahead. Pat dry and season well.
2. Make the reduction: simmer the shallot, wine or vinegar and half the tarragon in a small pan until almost dry, 3 to 4 minutes. Cool 2 minutes.
3. In a blender, combine the egg yolks, lemon juice and the reduction. Melt the ¼ cup butter until bubbling hot. With the blender running on low, slowly stream in the butter until the sauce is thick and glossy. Blend in the remaining tarragon, add a pinch of salt, and keep warm in a thermos or a bowl set over warm water.
4. Heat a skillet over medium-high. Add the butter and sear the steaks 3 to 4 minutes per side, spooning butter over them, to 120°F (49°C) for medium-rare. Rest 5 minutes.
5. Serve the filets with the béarnaise spooned over.

Storage: Béarnaise is best fresh; hold up to 1 hour warm. Steaks keep 3 days.

Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.

Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.