Greetings to all Left-Handed People. Today is your day. And aren’t you lucky, today is also Filet Mignon Day. So unless you’re a vegetarian, you get to celebrate your day with a delicious steak supper.
While we’re on the subject of southpaw people, did you know that only 10% of the population are left handed. While we don’t think much about it today, once upon a time left handed people were forced to use their right hand. It was considered abnormal and often associated with something evil. They say if a parent is left handed, it increases the odds that a child will also be left handed. Neither of my parents are, yet 2 of their 4 children are. And there was a patter. I was the eldest, right handed. Next came Brother Dear, a leftie. Next is my middle sister, right handed. Next in line also a leftie. I don’t know what that has to do with the Rain in Spain or anything else, I just never noticed it before so I thought I’d share.
When Hubby and I first got married, whenever we went out for steaks he would order the Porterhouse (big manly steak) and I would get Filet Mignon. Grilling steaks at home it was the same – Porterhouse and Filet Mignon. One day I asked what he liked best about his Porterhouse. He said it was the tender side – what he called the better side. But then again, the other side had great flavor. Silly man. A Porterhouse is actually two cuts – the smaller tender side is a Filet Mignon, the larger firmer side is a New York Strip.
If you like a steak with bold, meaty flavors, then Filet Mignon really isn’t the cut for you. But if you like reserve beef flavor accompanied by a delicious sauce, then this Filet Mignon with a simple yet delicious Béarnaise Sauce is perfect. Who says you can only get perfection in a fancy steak house? Some of the best steak dinners are made right at home. Enjoy – and happy Filet Mignon Day everyone!
Filet Mignon with Béarnaise Sauce
1/2 teaspoons Salt, divided
1/2 teaspoon Black Pepper, divided
4 (4 oz) Beef Filet Mignon Steaks
Cooking Spray as needed
Rub about a quarter teaspoon of salt an pepper over each steak. Set steaks aside, let come to room temperature, about 30 minutes.
Coat a grill pan with cooking spray; set over medium-high heat. Let pan heat until almost smoking; water should sizzles when dropped onto pan surface.
Place steak on pan and cook, without disturbing, about 5 minutes. Flip steak; cook about 4 more minutes more for medium doneness.
Remove steak to a cutting board and tent with aluminum foil; let rest for at least 10 minutes. Steaks will continue to cook while resting. Meanwhile, make the sauce.
5 tablespoons Butter
2 large Egg Yolk
2 tablespoons Water
1-1/2 teaspoon fresh Lemon Juice
Salt to taste
Black Pepper to taste
1-1/2 tablespoons Chives, snipped
Additional Chives for garnish
Melt butter and separate eggs. Reserve whites for another use, if desired.
Fill a small saucepan one-third full with water; bring to boil. In a metal bowl, beat egg yolks with room temperature water until frothy; set bowl over saucepan to create a double boiler and cook, stirring constantly, until egg yolk thickens, about 3 to 5 minutes.
Remove egg yolks from heat; slowly whisk in melted butter until well-combined. Stir in lemon juice season with salt and black pepper; whisk in snipped chives.. Spoon sauce over the steaks, garnish with additional chives if desired. Serve and enjoy.