Valentine's Day Recipe: Filet Mignon with Roasted Fingerlings, Asparagus, and an easy Béarnaise sauce

Filet mignon  presented with herbs and garlic.

Filet mignon presented with herbs and garlic.

This Valentine’s Day, we’re making it easier than ever to impress the special someone in your life; on top of delivering the highest-quality pasture-raised beef in the whole state of Texas, we’re giving you a no-nonsense recipe that will turn even the hackiest of home chefs into a gourmet master for the evening.

Chef Taylor Byrd is back at, this time with a recipe for simple, seared filet mignon presented elegantly with roasted fingerling potatoes and asparagus. To top it off, Chef Byrd has showed us the preparation for a delicious, impressive, reliable Béarnaise sauce, a gourmet treat for your culinary back pocket.

Order pasture-raised filet mignon.


Filet Mignon with Roasted Fingerlings & Asparagus

Asparagus

  • 1 bunch asparagus

  • 1 lemon (zest and juice)

  • 4 slices prosciutto

  • Grapeseed oil, as needed


Béarnaise

  • 2 egg yolks

  • 1 tbsp white vinegar

  • 1 tbsp water (more as needed)

  • 8 oz butter

  • 1 stem tarragon (leaves only)

  • Salt, to taste

  • 1/4 tsp cayenne pepper

Filet

  • 2 beef filets mignon

  • Salt, pepper, to taste

Fingerlings

  • 10 potatoes

  • Grapeseed oil, as needed

  • Salt, to taste

  • 1 tsp Espelette pepper

Caramelized Onion Spread

  • 1 large onion

  • 4-6 oz Mascarpone

  • Salt, to taste

  • 1 tsp white vinegar


Preparation

  1. Peel, remove ends, halve, thinly slice onion. Heat small pot over medium heat. Add 1 tbsp grapeseed oil to pot, then onions. As onions begin to brown and stick to the pot, add a small amount of water to help stir and remove the brown bits from the pan. Cook until a deep brown color is achieved.

  2. Preheat oven to 450 degrees.

  3. Cut potatoes lengthwise. Trim bottom third of asparagus.

  4. Measure, organize ingredients for Béarnaise.

  5. In food processor, spin onions, mascarpone,  salt (2 tsp), and vinegar until a smooth, creamy, and fully incorporated texture is reached. Set aside at room temperature.

  6. Heat sauté pan over medium high heat. Add 1 tbsp grapeseed oil, crisp prosciutto on both sides, approximately 1 minute per. Drain on paper towel. Crush into small bits. Hold. Discard oil except 1 tbsp for asparagus.

  7. Toss potatoes in grapeseed oil and 2 tsp salt. Lay out in a single layer on baking sheet. Roast until just cooked through, approximately 15 minutes. Remove from oven. Season with Espelette.

  8. Heat cast iron pan to smoking point over high heat. Season filet liberally with salt and pepper. Add 1 tbsp grapeseed oil, and sear one side of the steak for approximately 2-3 minutes to form a nice, dense crust. Flip and place cast iron and steak in the oven. Cook until an internal temp of 120 - 125 degrees for rare to medium rare, approximately 5-8 minutes. Remove from oven and pan. Rest on rack or plate.

  9. In the prosciutto sauté pan (heat medium high), cook asparagus until just cooked through, approximately 3-4 minutes. Remove. Season with salt and lemon juice.

  10. In a small pot, melt butter but do not brown. Hold warm.

  11. Béarnaise sauce: In a blender, combine yolks, water, tarragon, cayenne, and salt (1 tsp). Spin until yolk mixture becomes frothy and turns into a pale yellow. With blender running, slowly add melted butter until a silky and barely thick sauce is achieved. Sauce may not require all butter. If sauce becomes thick, it can be thinned out with a small amount of hot tap water. Set aside in a warm place to be served.

  12. Place steaks and potatoes back in hot oven for 1 minute to reheat.

  13. Final plating: Steak, sprinkled with flake sea salt. Asparagus top with lemon zest and prosciutto crumble. Spoon long streak of caramelized onion spread. Place roasted potatoes on spread. Serve bearnaise on the side or spoon/pour over steak.

 
 
 
Filet seasoned with salt and pepper is ready to sear.

Filet seasoned with salt and pepper is ready to sear.

Basting  filet mignon  with butter and herbs.

Basting filet mignon with butter and herbs.

A reliable thermometer is essential to correctly-cooked beef, especially with a “must-be-served-rare” cut like the filet.

A reliable thermometer is essential to correctly-cooked beef, especially with a “must-be-served-rare” cut like the filet.