Filet Grillé Recipe

Name: Maison Lacour French Restaurants Filet Grillé Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 pieces Filet mignon steaks; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 cup Butter; 2 tbs Shallots, finely chopped; 3 tbs White wine vinegar; 1 tsp Dried tarragon; 3 pieces Egg yolks; 2 tbs Fresh tarragon, chopped; to taste Salt; to taste Black pepper

Inspired by Maison Lacour French Restaurant

Time45m

Serves2

Served with béarnaise sauce

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Fableist Cabernet Sauvignon

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Ingredients

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Filet Mignon

2 pieces Filet mignon steaks

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Béarnaise Sauce

1 cup Butter

2 tbs Shallots, finely chopped

3 tbs White wine vinegar

1 tsp Dried tarragon

3 pieces Egg yolks

2 tbs Fresh tarragon, chopped

to taste Celtic sea salt

to taste black pepper

Method

Preparing the Filet Mignon

Season the Steaks

Pat the filet mignon steaks dry with paper towels. Rub each steak with olive oil, then season generously with salt and black pepper on both sides.

Grill the Steaks

Preheat the grill to high heat. Place the seasoned steaks on the grill and cook for 4-5 minutes on each side for medium-rare doneness. Adjust the time according to your desired level of doneness.

Rest the Steaks

Once cooked to your liking, remove the steaks from the grill and let them rest for 5 minutes before serving.

Making the Béarnaise Sauce

Prepare the Shallots

In a small saucepan, combine the finely chopped shallots, white wine vinegar, and dried tarragon. Bring to a simmer over medium heat and reduce until there is about 2 tablespoons of liquid left. Remove from heat and let it cool slightly.

Melt the Butter

In another saucepan, melt the butter over low heat until it is completely liquid. Keep it warm, but do not let it boil.

Whisk the Egg Yolks

In a mixing bowl, whisk the egg yolks until they are pale and thick. Add the shallot mixture gradually, whisking continuously.

Combine and Thicken

Place the mixing bowl over a pot of simmering water (double boiler). Whisk continuously while slowly adding the melted butter until the sauce thickens. This should take about 5-7 minutes.

Finish the Sauce

Remove the bowl from heat and stir in the fresh tarragon. Season with salt and black pepper to taste.