8th Wonder Blackened Steak with Bearnaise Sauce

This mouth watering steak dish is perfect for any special occasion dinner. The filet's crisp blackened exterior paired with the juicy center and creamy Bearnaise sauce is delicious! PS. New to blackening? We have you covered with great cooking tips!

PS. Have a great recipe? Share it! If we publish it, you will receive a FREE tin of 8th Wonder Spice Blend as our thank you!

COOKING TIPS FOR BLACKENING MEAT

8th Wonder Spice is an excellent seasoning to use when blackening steaks and seafood. To safely achieve the sublime flavors that blackening produces, one must follow a few basic rules.

Always blacken outdoors unless you have an industrial exhaust hood in your kitchen.
If opting to pan fry, only use a cast iron pan for blackening.
The pan must be dry. Butter and oil should never be added to the pan.
Seasonings should be applied only to the surfaces of the food which will come into contact with the pan.
The pan should be wiped clean and reheated between batches of blackened meat.
After blackening, the food should go right to the plate and not stacked so the crust will remain crispy.

BEARNAISE SAUCE INGREDIENTS

3/4 cup Butter (softened)
3 large Egg Yolks (beaten)
2 T. Tarragon Vinegar
1 T. Chopped Fresh (or dried) Herbs such as tarragon, parsley or chervil dash of salt

BEARNAISE SAUCE INSTRUCTIONS

Melt 1/3 of the softened butter in the top of a double boiler over simmering water.
Add the egg yolks and whisk briskly.
Continue stirring as you slowly add the remaining butter allowing it to melt and incorporate into the mixture.
Continue stirring the mixture as it slowly cooks and begins to thicken.
When it has thickened, remove it from the heat and whisk in the vinegar, herbs and salt.
Place the finished sauce in a glass or stainless bowl, covered and warm, ready for steak.

BLACKENED STEAK INGREDIENTS

2 Beef Tenderloin Filets (no more than 1.25"thick)
2 T. Butter (melted)
1-1.5 T. 8th Wonder Spice Blend

BLACKENED STEAK INSTRUCTIONS

Heat a heavy cast iron skillet on stove/grill on high.
Trim the silverskin and most of the fat from the filets.
Pour the melted butter into a small plate.
Measure out 1 T of 8th Wonder Spice Blend onto another small plate.
Check the temperature of the pan by dropping a small pinch of 8th Wonder into it. It should not ignite into flames, but it should start smoking immediately.
Dip the surface of the filets in the butter and then carefully press the buttered surface into the 8th Wonder Spice Blend. Do not season the side surfaces which will not touch the pan.
Drop the seasoned filets into the hot pan, no more than 2 at a time. Large amounts of smoke will immediately start billowing up from the pan.
Use Caution: In the event of a flare-up, be prepared cover the pan with a large pot lid to extinguish the flame.
Let the filets cook in the pan for approximately 4 minutes before flipping them over.
Cook an additional 4 minutes and then remove them to the plates.
Serve with a generous spoonful of Bearnaise Sauce ladled over the top. ENJOY!

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