Homemade horseradish béarnaise sauce compliments the tenderness and flavor of the filet mignon. We served our dish with Patates Dauphinoises (French scalloped potatoes) and cream spinach.
Preparation time: 20 minutes
Cooking time: 10 minutes
• 2 filet mignon
• 4 large potatoes
• ½ cup heavy cream
• ½ cup milk
• 1 tsp fresh nutmeg
• ½ cup grated Swiss cheese
• Fresh pepper
Ingredients for horseradish béarnaise sauce
• 3 egg yolks
• 8 tbsp unsalted butter (melted)
• 1 small shallot
• 2 tbsp horseradish
• 2 tbsp white wine vinegar
• 1 tbsp fresh tarragon (finely chopped)
• Fresh pepper
• Peel and slice the potatoes.
• Form layers with the slices in an oven proof dish and season each layer with fresh nutmeg and pepper.
• Pour the heavy cream and milk mixture over the potatoes until almost covered and cover with paper towel.
• Heat in the microwave for 9 minutes on high and let cool for 1 minute.
• Heat the potatoes again in the microwave for 5 minutes while uncovered.
• Top the potatoes with grated cheese and place in a preheated oven at 325F until cheese is melted and runny. Keep warm until ready to serve.
• In the meantime, prepare the mustard béarnaise sauce by frying the minced shallot in a hot pan with olive oil until translucent but not browned.
• Add the wine vinegar and let reduce to half over low heat.
• Whisk the egg yolks until frothy.
• Pour the shallot/vinegar in a small bowl that fits on a larger bowl filled with boiling water. The bottom of the small bowl should barely touch the water surface.
• Slowly add the whisked eggs and stir rapidly to incorporate the ingredients.
• Slowly add the melted butter and whisk until incorporated and sauce turns pale yellow. Remove the bowl during stirring so eggs don’t scramble.
• When sauce thickens, remove from heat and add mustard, fresh tarragon and season with fresh pepper.
• Keep the sauce warm on low heat or covered in the oven.
• Season the filet mignon with fresh pepper on both sides and sear in a hot pan with butter until brown on both sides. Baste the filet mignon with the butter while searing to incorporate all the flavors.
• Prior to serving, place the scalloped potatoes under a hot broiler until cheese browns and crusty.
Serve the scalloped potatoes and top the filet mignon with some horseradish béarnaise sauce. Serve the remainder on the side.
For our side dish we opted for cream spinach but green beans or baby asparagus are good alternatives.