Peppered Beef Fillet with Bearnaise Sauce: A Classic Delight for Special Occasions
Recipe Overview
- Cook Time: 30 minutes
- Prep Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Recipe Category: Meat
- Servings: 6
Description
This is the recipe that first introduced me to the world of fine dining. I was only 19 when I had the pleasure of experiencing a peppered beef fillet with Bearnaise sauce at a ‘fancy’ restaurant, and it was an unforgettable taste sensation. I couldn’t believe that food could taste that good! The combination of tender beef fillet with a luscious, creamy Bearnaise sauce instantly became my favorite. The best part? I learned how to make it myself, and now it’s a recipe that’s stuck with me for life. Whether it’s for a holiday, a special dinner, or just to treat yourself, this peppered beef fillet with Bearnaise sauce is a showstopper that’s sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Filet of beef | 2 fillets |
| Olive oil | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Black peppercorns | 1 tablespoon |
| Butter | 2 tablespoons |
| Shallots, finely chopped | 5 tablespoons |
| Dry white wine | 3 tablespoons |
| Tarragon vinegar | 1/2 tablespoon |
| Fresh tarragon | 2 tablespoons |
| Fresh lemon juice | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 691.7 kcal |
| Fat Content | 60.2 g |
| Saturated Fat Content | 27.7 g |
| Cholesterol Content | 282.8 mg |
| Sodium Content | 238.2 mg |
| Carbohydrate Content | 3.8 g |
| Fiber Content | 0.3 g |
| Sugar Content | 0.3 g |
| Protein Content | 29.5 g |
Keywords
Christmas, Oven, < 4 Hours
Recipe Instructions
Preparing the Peppered Beef Fillet:
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Preheat the oven to 450°F (230°C), ensuring it’s fully heated before placing the beef fillet inside.
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Tie up the beef fillet using kitchen twine. This helps maintain its shape while roasting and ensures an even cook throughout.
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Brush the fillet with olive oil to help the seasonings adhere, and then rub the garlic over the surface of the beef to infuse it with aromatic flavor.
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Crush the black peppercorns using a pestle and mortar or a spice grinder. Coat the fillet generously in the crushed peppercorns and season it with a pinch of salt. For an added depth of flavor, feel free to add some ground coriander.
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Place the fillet on a rack in a roasting pan, ensuring there’s enough space around it for the heat to circulate and cook the meat evenly.
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Roast for 10 minutes at the high temperature of 450°F to achieve a good sear on the outside. Then, lower the heat to 350°F (175°C) and continue roasting for an additional 20 minutes. This step will give you a medium-rare roast, but feel free to adjust the roasting time depending on your preferred level of doneness.
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Rest the fillet by tenting it loosely with aluminum foil. Allow it to sit for 10–15 minutes so the juices redistribute, ensuring a tender and juicy piece of meat.
Preparing the Bearnaise Sauce:
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Melt the butter in a small saucepan over low heat. Once melted, let it cook a little longer until the milky solids separate from the butterfat. Avoid stirring during this process.
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Skim off the milky sediment from the surface using a spoon and discard it. What’s left is the clarified butter, which you can set aside for later use.
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Combine the shallots, wine, tarragon vinegar, and fresh tarragon in a separate small saucepan. Bring the mixture to a boil and cook it down rapidly until only about 2 tablespoons of liquid remain.
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Strain the shallot mixture to remove any solids, leaving you with a smooth, concentrated tarragon-infused liquid. Set this aside to cool slightly.
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Place the egg yolks into a food processor or blender. Process for about 10 seconds to break them down, then add the fresh lemon juice. Continue processing for another 5 seconds.
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Slowly pour in the melted clarified butter through the chute of the food processor while it’s running. This will help emulsify the sauce and create a smooth texture.
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Add the strained shallot mixture and process for a few more seconds until everything is well combined. Season the sauce with salt and pepper to taste.
Serving:
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Serve the peppered beef fillet with a generous drizzle of the freshly made Bearnaise sauce. This rich, tangy sauce complements the tender beef perfectly, creating a flavorful combination that’s sure to please any palate.
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Enjoy immediately, accompanied by your favorite sides such as roasted vegetables, mashed potatoes, or a fresh green salad for a complete and luxurious meal.
Cooking Tips
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Beef Selection: For the best results, choose a high-quality filet of beef. This cut is known for its tenderness and flavor, making it ideal for a dish like this. If you’re unable to find filet mignon, you can use other cuts of beef, though they may require adjustments in cooking time.
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Bearnaise Sauce: Bearnaise sauce is a bit delicate, so make sure to keep an eye on the butter as it melts. The clarified butter is the key to creating a silky, smooth sauce. If the sauce separates, simply add a tablespoon of warm water to bring it back together.
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Doneness: If you prefer your beef more done than medium-rare, adjust the roasting time accordingly. For medium, roast the fillet for an additional 5–7 minutes, and for well-done, increase it further.
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Peppercorns: The crushed peppercorns create a bold, flavorful crust on the beef. If you like a milder flavor, reduce the amount of black pepper or opt for a mix of peppercorns to balance the heat.
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Storage: If you have leftovers, store them in an airtight container in the refrigerator. Reheat gently to preserve the tenderness of the beef, and be careful not to overcook it during reheating.
This dish is perfect for making any occasion special, whether it’s a holiday feast, an anniversary dinner, or a treat for yourself and your loved ones. The combination of the flavorful beef and the rich Bearnaise sauce is a classic that never fails to impress. Enjoy!
