The filet was prime grade from my local butcher. I was in there for something else and had zero intentions of buying steaks, but he showed me some gorgeously marbled thick cut filets and I couldn’t say no.
The filets were seasoned with salt & pepper only, seared in a Medium Egg on upside down Grill Grates at 550F for 2 minutes a side, then went into a 275F Mini Max to finish. They were cooked to an internal temp of 127F.
While the filets rested, we steamed a cluster of snow crab, grilled the asparagus and started the béarnaise sauce. The béarnaise started with sautéed shallot, dry chardonnay and minced tarragon. Egg yolks were beaten in a classic double broiler and melted unsalted butter and some of the reduced chardonnay was added and whipped until thickened.
This is one of our all-time favorites.