Recipe by evelyn/athens
This is the first thing I ever had at a 'fancy' restaurant. I was around 19 and couldn't believe anything could taste that good. I learned to make it myself. This recipe is a keeper.
Top Review by A la Carte
I'm so glad I found this recipe Evelyn! The beef was cooked perfectly and the sauce was easy to prepare and delicious! I ended up making two batches of the Bearnaise, because after the first batch, I tasted it and it was so good, I knew there would never be enough. Sure enough, it was all gobbled up. This is perfect for a special meal. I'll be making this again soon.
- 2 lbs filet of beef
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 tablespoon crushed black peppercorns
- 2 teaspoons crushed coriander seeds
- 5 ounces butter
- 3 shallots, chopped
- 1⁄2 cup dry white wine
- 2 tablespoons tarragon vinegar
- 1 tablespoon fresh tarragon
- 4 egg yolks
- 1 tablespoon fresh lemon juice
Directions See How It's Made
- Preheat oven to 450F.
- Tie fillet up with string to keep a good shape.
- Brush with oil and rub with garlic.
- Roll fillet in crushed peppercorns and coriander and season generously with salt.
- Place fillet on a rack in baking pan.
- Roast for 10 minutes and then reduce heat to 350F.
- Roast for a further 20 minutes for medium rare or until done to taste.
- Stand, tented with foil, for 10-15 minutes.
- Meanwhile, make the Bearnaise: Melt butter in a small saucepan.
- Continue heating until milky parts have separated.
- Do not stir.
- Skim off any milky sediment with a spoon and set clear butter aside.
- Place shallots, wine, vinegar and tarragon in a small saucepan.
- Cook rapidly until only 2 tblsps of the liquid are left.
- Strain and set aside.
- Place egg yolks in food processor or blender.
- Process for 10 seconds.
- Add lemon juice.
- Process for 5 seconds.
- Slowly pour the melted butter in through the chute while the motor is running.
- Add seasoning and strained shallot mixture.
- Process for a few seconds.
- Serve peppered beef fillet with Bearnaise Sauce.