Filet with Béarnaise Sauce - Recipe from Episode 7 of Food Fight Season 3

Rub salt and pepper on the outer part of the filet mignon steak.

Use a squeeze bottle to apply olive oil on the steak.

Cook the steak on one side for about 5 minutes to achieve a hard sear.

Chop half a shallot for the Béarnaise sauce and set aside.

In a saucepan, combine 1 tablespoon of white wine vinegar, 1/4 cup of white wine, and 1 teaspoon of tarragon.

Reduce the mixture in the saucepan until almost dry.

In a small saucepan, add a little bit of water and heat on low for a double boiler.

In a medium bowl, add 2 egg yolks to prepare for the Béarnaise sauce.

Check the steak and add more olive oil if needed, then flip the steak.

Melt almost 2 whole sticks of butter in a small saucepan.

Start cooking the egg yolks over the double boiler, whisking continuously for about 5 minutes.

Check the consistency of the egg yolks by making a streak with a whisk; it should hold its shape (nape).

Strain the reduction from the saucepan to collect the tarragon lemony vinegary juice.

Mix the reduction into the egg yolks while whisking.

Gradually emulsify the melted butter into the egg yolks to create the Béarnaise sauce.

Prepare a pan with a little bit of oil for the potatoes Anna, cooking them low and slow.

Mince garlic and add it to the preheated pan.

Carefully flip the potatoes Anna to ensure even cooking.

Cook the broccoli in a separate pan with oil and garlic.

Plate the potatoes Anna, broccoli, and steak, garnishing with minced parsley.

Equipment Needed

Spice Level:

Dietary

Allergens