Pan Seared Filet with Sauce Béarnaise and Shaved Black Truffles

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Pan Seared Filet with Sauce Béarnaise and Shaved Black Truffles

In this recipe, the truffles known as the “black diamonds” of the kitchen are shaved to accent and enrich the tender filet mignon.


  • 1/4 Cup Champagne Vinegar

  • 1/4 Cup White Wine

  • 2 Tablespoons Minced Shallots

  • 2 Tablespoons Tarragon, divided

  • 3 Extra Large Egg Yolks

  • 1 Teaspoon Water

  • Unsalted Butter, melted and hot

  • 2 Beef Tenderloin Filet, 6 ounces each, room temperature

  • 2 Teaspoons sea salt 

  • 1 Teaspoon butcher cut black peppercorns

  • 1 Teaspoon Olive Oil

  • 2 Tablespoons Butter

  • 1 Whole truffle


  1. Heat small skillet over medium high heat and add vinegar, wine, shallots and 1 tablespoon tarragon. Reduce liquid to quarter volume and remove from heat to cool.

  2. Place egg yolks, water and cooled vinegar mixture in blender or immersion blender. Blend continuously while slowly adding melted butter. Add remaining tarragon leaves last, just to blend in. Set Béarnaise sauce aside in warm spot.

  3. Heat skillet over medium-high heat. Sprinkle both sides of each beef filet evenly with salt and pepper. Add olive oil to skillet, followed by 1 tablespoon butter. Place filets in skillet and do not move for 2 minutes.

  4. Flip filets and sear on other side for 2 minutes. Roll filets to sear sides. Remove filets from pan, cover with aluminum foil and let rest for 2 minutes.

  5. Serve one filet per plate with 2 to 3 ounces of Béarnaise sauce and a few shaved truffles.


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