FILETS MIGNONS WITH ORANGE BEARNAISE SAUCE
the rind of 1 navel orange, removed with a vegetable peeler and minced (about 3 tbsp) plus additional rind cut into fine julienne strips for garnish.
2 tsp coarsely ground black peppercorns
1 tsp dried tarragon, crumbled
four 2" thick filets mignons, the edges wrapped with thin slices of fresh pork fat or bacon secured with kitchen string
2 tbsp vegetable oil
roasted green beans and roasted scallions as accompaniments
orange bearnaise sauce (recipe follows)
Let the julienne strips of rind stand at room temperature for 3 hours or until they are curled. On a plate combine well the minced rind, the ground peppercorns and the tarragon, press the mixture onto the tops and bottoms of the filets and chill the filets, wrapped in plastic wrap, for at least 8 hours or overnight. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sear the filets, brushed off lightly and sprinkled with salt to taste, for 2 minutes on each side. Reduce the heat to moderate and cook the filets, turning them on all sides, for 15 minutes more for rare meat. Transfer the filets to a platter, remove the strings, and garnish the filets with the curled julienne rind. Garnish the platter with some of the roasted green beans and roasted scallions and serve the rest with orange bearnaise sauce. Serves 4
ORANGE BEARNAISE SAUCE
1/4 cup tarragon-wine vinegar
2 tbsp minced shallot
2 tbsp minced fresh tarragon or 2 tsp dried
1/2 tsp freshly grated orange rind
3 tbsp fresh orange juice
1/4 tsp salt
1/4 tsp white pepper
3 large egg yolks
2 sticks (1 cup) unsalted butter, melted and cooled slightly
In a small heavy saucepan combine the vinegar, the shallot, the tarragon, the rind, the orange juice, salt and white pepper, bring to a boil and reduce it over moderately high heat to about 2 tbsp. Transfer the mixture to a blender or food processor. Add yolks and turn the motor on and immediately off. With the motor running add the butter in a stream. Transfer the sauce to a bowl and keep it warm- its surface covered with a buttered round of wax paper, in a saucepan of warm water. Makes about 1 cup.
My tweaks to the sauce: I didn't think there was enough orange flavor so I added a bit more zest and used 1 T frozen orange concentrate and 2T fresh orange juice in it. Delicious.
the rind of 1 navel orange, removed with a vegetable peeler and minced (about 3 tbsp) plus additional rind cut into fine julienne strips for garnish.
2 tsp coarsely ground black peppercorns
1 tsp dried tarragon, crumbled
four 2" thick filets mignons, the edges wrapped with thin slices of fresh pork fat or bacon secured with kitchen string
2 tbsp vegetable oil
roasted green beans and roasted scallions as accompaniments
orange bearnaise sauce (recipe follows)
Let the julienne strips of rind stand at room temperature for 3 hours or until they are curled. On a plate combine well the minced rind, the ground peppercorns and the tarragon, press the mixture onto the tops and bottoms of the filets and chill the filets, wrapped in plastic wrap, for at least 8 hours or overnight. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sear the filets, brushed off lightly and sprinkled with salt to taste, for 2 minutes on each side. Reduce the heat to moderate and cook the filets, turning them on all sides, for 15 minutes more for rare meat. Transfer the filets to a platter, remove the strings, and garnish the filets with the curled julienne rind. Garnish the platter with some of the roasted green beans and roasted scallions and serve the rest with orange bearnaise sauce. Serves 4
ORANGE BEARNAISE SAUCE
1/4 cup tarragon-wine vinegar
2 tbsp minced shallot
2 tbsp minced fresh tarragon or 2 tsp dried
1/2 tsp freshly grated orange rind
3 tbsp fresh orange juice
1/4 tsp salt
1/4 tsp white pepper
3 large egg yolks
2 sticks (1 cup) unsalted butter, melted and cooled slightly
In a small heavy saucepan combine the vinegar, the shallot, the tarragon, the rind, the orange juice, salt and white pepper, bring to a boil and reduce it over moderately high heat to about 2 tbsp. Transfer the mixture to a blender or food processor. Add yolks and turn the motor on and immediately off. With the motor running add the butter in a stream. Transfer the sauce to a bowl and keep it warm- its surface covered with a buttered round of wax paper, in a saucepan of warm water. Makes about 1 cup.
My tweaks to the sauce: I didn't think there was enough orange flavor so I added a bit more zest and used 1 T frozen orange concentrate and 2T fresh orange juice in it. Delicious.
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