Pan-Seared Tenderloin with Bearnaise
Thought bearnaise sauce was too fussy for a Tuesday night? Think again! Let the microwave offer a shortcut -- just be sure to watch the sauce closely while it finishes cooking.
Credit: Desperation Dinners! by Beverly Mills and Alicia Ross
Servings: 4
Ingredients:
* 1 tablespoon olive oil
* 4 beef tenderloin steaks (filet mignon; each 1 1/2 inches thick and about 4 ounces), defrosted if frozen
* 1 small onion (for 1/2 cup chopped)
* 2 tablespoons distilled white vinegar
* 2 tablespoons white wine
* 1/4 teaspoon dried tarragon
* 2 large eggs
* 4 tablespoons (1/2 stick) butter
* 1/4 cup half-and half
* 1 teaspoon lemon juice from frozen concentrate
Directions:
Turn on the oven to its lowest setting.
Heat the oil to a 12-inch nonstick skillet over medium-high heat. Add the steaks and cook to desired doneness, 5 to 6 minutes per side for medium rare. If the steaks finish cooking before the sauce is completed, remove to a platter and keep warm in the oven.
While the steaks cook, prepare the bearnaise. Peel and finely chop the onion, then combine it in a small (1-quart) saucepan with the vinegar, wine and tarragon. Bring to a boil over high heat and continue to boil until only about 1 teaspoon of liquid is left in the pan with the onion (see note below), about 2 minutes. Remove from the heat and set aside.
Separate the eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a fork. Place the butter in a 2-cup glass measure and microwave, uncovered, on high, until almost melted, about 45 seconds. Remove the butter from the microwave and stir until completely melted, then stir in the half-and-half, lemon juice and egg yolks. Microwave the mixture, uncovered, on high, for 1 minute, stirring every 15 seconds with the fork. When done, the sauce will be just slightly thick. Remove from the microwave and stir in the reserved onion mixture.
Place each steak on a serving plate, top with 1/2 cup bearnaise and serve.
Note: Be sure to let enough liquid evaporate, watching it carefully during the final minute. At that point, it will evaporate quickly.
