FILET MIGNON RAW RECIPES

Steps:

• Let the steaks rest on the counter to come up to room temperature at least 30 minutes before ready to cook
• Preheat the oven to 400°F.
• Spray the steak lightly all over with olive oil, then season both side generously with kosher salt and black pepper.
• When the oven is ready, heat the skillet over high heat until the pan is very hot.
• When hot, add the steaks and cook, without moving for 2 1/2 minutes. Turn over and cook an additional 2 to 2-1/2 minutes.
• Sear the sides of the steaks for about 1 minute so it's browned all over.
• Place the steaks in the oven for about 4 to 5 minutes, then check them with the meat thermometer inserted into the side of the steak.
• Remove when the steaks read 125° F for Medium Rare, or 130° F for medium.
• Let them rest 5 to 10 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).

Steps:

• Preheat oven to 400 degrees F. 
• Take the beef tenderloin and drizzle with olive oil. Season well all over with plenty of kosher salt and freshly ground black pepper all over. Make sure it is at room temperature before cooking. Place a large cast iron skillet over medium-high heat on the stove top and sear tenderloin all over. Place the whole pan in the oven and roast the tenderloin for 15-17 minutes (depending on how thick your tenderloin is). An instant-read thermometer when inserted into the thickest part of the meat should read 130 degrees F for medium-rare. If you want it medium, cook for a further 3 minutes in the oven. Remove from the oven and tent with foil while you let it rest for 10 minutes before cutting.
• Make the bearnaise reduction first. In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool. 
• Blend yolks and bearnaise reduction together in a blender. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half bunch of fresh tarragon leaves, season with salt and pepper and give it 1 more buzz. Set aside in a warm spot to hold the sauce.