Sauces to go with sous vide filet mignon

[DaveD]

Hey kids,

Tomorrow my lovely bride turns 65, and she has requested a filet mignon dinner, which I am more than happy to provide. I visited the only butcher shop within reach, and fortunately they had some good-looking Prime tenderloin, and the helpful gentleman cut me two thick steaks from smack in the middle of it, a bit over 7oz/200g each (just salted them a little while ago):



I'm looking to prepare some kind of sauce to serve on the side along with these. I've tried a bearnaise before, which was good but it ended up way too thin. Plus my lovely bride's bearnaise is off the hook good, so I'm not sure I want/need to try it again (and I won't ask her to lift a finger on her birthday). So I'm looking for other ideas.

I'll be preparing these via sous vide que, running at 130/54 in the meat jacuzzi before patting dry and searing over raging KBB. So a pan sauce is not an option. I'd want something I could make on the stovetop and have sitting ready to go when the steaks come off the grill (I have an induction burner so I can keep a sauce at just the right temp easily). I love a good au poivre, but that seems doable only as a pan sauce when the steaks have been cooked in there, from what I've seen...

I've got time in the morning to hit the store for any ingredients I lack, but we've got plenty to start with - butter, cheese, red wine, sour cream, etc. Happy to have any suggestions y'all might like to make.

[jlazar]

My wife is 74 and would much rather spend a little time making a great sauce rather than having me try and end up with just a good sauce.

[captainlee]

Personally no sauce on a steak, especially those. If you must then a bearnaise is probably the way to go though. Any type of a traditional steak sauce a big no. Maybe just some butter on top when finished and you could add a touch of garlic if you like that flavor. Enjoy your meal no matter what decision you make.

[DaveD]

To be served on the side, as I posted - and only with filet or chateaubriand would I even think about it, the mild flavor (compared to the super beefy cuts) is a little more of a blank canvas. A little will go a long way - and I totally agree on regular steak sauce, I would never ever.

[Bkhuna]

I'm with you. I'd make a herb compound butter so as not to mask the mildness of the meat.

[Oak Smoke]

I’m fond of a slow simmered reduction of beef broth and red wine like Yellow Tail Shiraz with just a touch of onion. The depth of flavor is great.

[MBMorgan]

Filet mignon can get lost pretty quickly in a strong sauce. Like captainlee suggests, in lieu of Bernaise, I’d stick with very mild garlic butter … and if you’re feeling really festive, perhaps a sprig or two of fresh rosemary on top.

[Mosca]

This. Some blue cheese too, maybe.

[texastweeter]

AB's avocado compound butter is good too.

[Greygoose]

A Compound butter would do the trick,,,
customize to your tastes

https://40aprons.com/best-filet-mignon-recipe-garlic-butter/#wprm-recipe-container-18877

[rodkeary]

I’d choose a peppercorn sauce.

[Purc]

Melted Maytag Blue Cheese would be good.

[texastweeter]

YESSIR

[Argoboy]

How about a mushroom sauce, chief Jean-Pierre has a good one? I have made it and enjoyed it on steak.

[Davek8282]

I'm casting my vote for a Blue cheese compound butter.

[DTro]

Smash up some gorgonzola in a good olive oil, add a dash of salt and pepper. Decadent, so if you enjoy wine, make it a full bodied bottle. Barola should suffice Happy bday to your wife!

[Draznnl]

Put me in the garlic compound butter camp. And of course, serve a nice red with them, maybe a Cakebread Cabernet Sauvignon.

[DaveD]

Don't have that particular vint but do have a few nice Sonoma cabs in the wine fridge. I suspect my lovely bride will request a zinfandel though, that seems to be her fave red. She finds a lot of cabs to be too tannic for her (she's not a big wine person, I'm much moreso). I'm very partial to Paso Robles for zin, and we've got a couple good ones of those on hand too

[drobinson]

Been using this Weber recipe for years with great results:
crush two small garlic cloves, add to 1 cup softened butter, stir in two teaspoons minced parsley, 1/2 teaspoon marjoram and 4 dashes of hot red pepper sauce.
Enjoy, and happy birthday to your bride.

[DaveD]

Thanks for all the input folks! I was probably going to do a compound butter to start with, and have a sauce on the side. Gonna have to make up my mind here in the next couple hours...! I understand the point about not overpowering the meat with a strong sauce (which is why it was planned on the side in the first place).

Will let you know how it turns out!

[fzxdoc]

A chimichurri on the side is lovely. I'm down for a black garlic butter, too.

Here's where I like to source organic black garlic:

https://www.blackgarlicna.com/

Kathryn

[DaveD]

Wow, I had not even heard of black garlic before... thanks!