A favorite and utterly sublime combination!
INGREDIENTS
• 6 filet mignon steaks, 6 to 8 ounces each
• 2 to 3 tablespoons Sarah's Sea Salt, Provençal blend
• Freshly ground Paris Pepper to taste
• 3 shallots, minced
• 3 tablespoons chopped fresh tarragon
• 3 tablespoons red wine vinegar
• ½ cup dry red wine
• 2 large egg yolks
• ¾ cup unsalted butter, melted and then cooled
• 3 tablespoons mild olive oil
INSTRUCTIONS
- One hour before planning to serve, season the steaks generously on all sides with the Provençal Salt and freshly ground Paris Pepper. Let stand at room temperature.
- In the meantime, make the Red Wine Béarnaise. Combine the shallots, tarragon, vinegar, and wine in a small saucepan. Reduce mixture over medium-high heat until all but 2 tablespoons of liquid remain. Turn off the heat and whisk in the egg yolks, one at a time. Gradually whisk in the cooled butter, tablespoon by tablespoon, until all is absorbed and the sauce is thickened. Keep the Béarnaise warm by setting it into a larger pan of hot water or by simply placing it on a warm spot on the stove, but not over direct heat. (Overheating will cause the sauce to separate.)
- Coat a large, well-seasoned frying pan with the olive oil. Heat over high heat until quite hot. Add the filets and cook until the bottoms are well browned, 3 to 4 minutes. Turn the steaks to brown the edges and other sides. Cook to desired degree of doneness, about 8 to 10 total minutes for rare meat. Transfer the filets to warmed serving plates and nap with a generous amount of the Red Wine Béarnaise. Serve at once.
SERVES 6
associated products: Paris Pepper, Provençal Salt
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