There’s something undeniably luxurious about a perfectly cooked filet mignon. Tender, buttery, and melt-in-your-mouth delicious, it’s the epitome of gourmet dining. But what truly elevates this dish to a masterpiece? A velvety, tangy Bearnaise Sauce that drapes over the steak like a rich, flavorful blanket. In this article, we’ll guide you through creating a Filet Mignon with Bearnaise Sauce that rivals any high-end steakhouse. Whether you’re planning a romantic dinner, a special celebration, or simply treating yourself to a gourmet meal, this recipe is sure to impress.
Table of Contents
Why You’ll Love Filet Mignon with Bearnaise Sauce
Perfect for Special Occasions (and Everyday Indulgence)
Filet mignon is often reserved for celebrations, but with this easy-to-follow recipe, you can enjoy a restaurant-quality meal anytime. The Bearnaise sauce adds a touch of French elegance without requiring hours in the kitchen.
Simple, Wholesome Ingredients
This recipe uses minimal, high-quality ingredients that let the natural flavors shine. From the tender filet mignon to the rich, buttery Bearnaise sauce, every component is designed to elevate your dining experience.
Flexible and Customizable
Whether you prefer your steak rare or well-done or want to tweak the Bearnaise sauce to suit your taste, this recipe is adaptable. Plus, it pairs beautifully with a variety of sides, making it a versatile choice for any meal.
Essential Ingredients for Filet Mignon with Bearnaise Sauce
Filet Mignon: The Star of the Show
Filet mignon, cut from the tenderloin, is known for its buttery texture and mild flavor. Look for steaks that are evenly thick and well-marbled. If filet mignon isn’t available, ribeye or New York strip steaks are excellent alternatives.
Bearnaise Sauce: The Flavor Booster
Bearnaise sauce is a classic French sauce made with butter, egg yolks, white wine vinegar, shallots, and tarragon. It’s rich, tangy, and the perfect complement to steak.
Butter and Eggs: The Creamy Base
Unsalted butter and fresh egg yolks are the foundation of the Bearnaise sauce. Use high-quality butter for the best flavor, and ensure your eggs are fresh for a smooth, emulsified sauce.
Ingredient Preparation
Step 1 – Bring the Steak to Room Temperature
Take the filet mignon out of the fridge 30 minutes before cooking. This ensures even cooking and a perfectly seared exterior.
Step 2 – Prepare the Bearnaise Sauce Ingredients
Chop the shallots and tarragon, measure out the white wine vinegar, and separate the egg yolks. Having everything ready will make the cooking process seamless.
Step 3 – Season the Steak
Pat the steaks dry with paper towels, then season generously with salt and pepper. For an extra boost of flavor, consider adding a sprinkle of garlic powder or smoked paprika.
Step-by-Step Cooking Instructions
Step 1 – Preheat the Pan
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a tablespoon of oil (avocado or vegetable oil works well) and let it get hot but not smoking.
Step 2 – Sear the Steak
Place the filet mignon in the pan and sear for 3-4 minutes on each side for medium-rare. Adjust the time based on your preferred doneness. Use a meat thermometer to check the internal temperature: 130°F for rare, 140°F for medium, and 150°F for well-done.
Step 3 – Rest the Steak
Place the steaks on a plate and let them rest for 5-10 minutes. This helps the juices redistribute, ensuring a tender and flavorful bite.
Classic Bearnaise Sauce Recipe
While the steak rests, it’s time to whip up the Bearnaise sauce. Follow these steps:
- Reduce the Vinegar Mixture: In a small saucepan, combine ¼ cup white wine vinegar, 1 tbsp minced shallots, and 1 tsp chopped tarragon. Simmer until reduced by half, then strain.
- Whisk the Egg Yolks: In a heatproof bowl, whisk 3 egg yolks with 1 tbsp water until pale and frothy.
- Emulsify with Butter: Place the bowl over a double boiler and slowly whisk in 1 cup of melted unsalted butter, a few drops at a time, until the sauce thickens.
- Season and Finish: Stir in the reduced vinegar mixture, 1 tsp chopped tarragon, and salt and pepper to taste.
Tips for an Even Tastier Version
Add Fresh Herbs
Stir in extra tarragon or chives for a fresh, herbaceous note.
Enhance the Flavor with Lemon
Add a squeeze of lemon juice to the Bearnaise sauce for a bright, tangy finish.
Make It Spicy
If you love heat, add a pinch of cayenne pepper to the sauce.
Recipe Variations and Adaptations
Vegetarian Option
Replace the filet mignon with a thick portobello mushroom or a plant-based steak alternative. The Bearnaise sauce pairs beautifully with both.
Gluten-Free and Low-Carb
This recipe is naturally gluten-free and low-carb, making it ideal for those with dietary restrictions.
Other Adaptations
Swap tarragon for dill or parsley for a different flavor profile.
Serving Suggestions
Salad or Soup Ideas
Start with a light arugula salad or a creamy tomato bisque to set the stage for the main course.
Hearty Sides
Pair the filet mignon with garlic mashed potatoes, roasted asparagus, or a wild rice pilaf.
Drink Recommendations
A bold red wine like Cabernet Sauvignon or a crisp mocktail like sparkling water with lime complements the dish perfectly.
Storage and Reheating Tips
How to Store Leftovers
Store the steak and sauce separately in airtight containers in the fridge for up to 3 days.
Reheating Techniques
Reheat the steak in a low-temperature oven (275°F) to preserve its tenderness. Warm the sauce gently on the stovetop.
Portioning Tips
If meal prepping, slice the steak and store it with the sauce for easy lunches or dinners.
Nutritional Information and Benefits
Nutritional Values per Serving
- Calories: 550
- Protein: 40g
- Fat: 42g
- Carbohydrates: 2g
Ingredient Benefits
Filet mignon is an excellent source of protein and iron, while the egg yolks in the Bearnaise sauce provide healthy fats and vitamins.
Recommended Portions
A 6-ounce filet mignon per person is ideal for a balanced meal.
Common Mistakes to Avoid
Overcooking the Steak
Use a meat thermometer to avoid overcooking. Filet mignon is best enjoyed medium-rare to medium.
Breaking the Béarnaise Sauce
Whisk the butter slowly and keep the heat low to prevent the sauce from separating.
Skipping the Resting Step
Resting the steak ensures it stays juicy. Don’t skip this crucial step!
Inspiring Conclusion
Creating a Filet Mignon with Bearnaise Sauce at home is easier than you might think, and the results are nothing short of spectacular. Whether you’re cooking for a special occasion or simply indulging in a gourmet meal, this recipe is sure to delight. Don’t be afraid to experiment with the sauce or try different sides to make it your own. Share your creations with friends and family, and enjoy the joy of cooking together.
FAQ (Frequently Asked Questions)
- Can I prepare the Bearnaise sauce in advance?
Yes, you can make the sauce up to 2 hours ahead. Keep it warm in a double boiler. - What’s the best substitute for filet mignon?
Ribeye or New York strip steaks are great alternatives. - Can I use dried tarragon instead of fresh?
Yes, but use half the amount, as dried herbs are more concentrated. - How do I know when the steak is done?
Use a meat thermometer: 130°F for rare, 140°F for medium, and 150°F for well-done. - Can I freeze the cooked steak?
Yes, but it’s best enjoyed fresh. If freezing, wrap it tightly and consume it within 2 months. - What sides go well with filet mignon?
Mashed potatoes, roasted vegetables, or a simple salad are excellent choices. - Is this recipe gluten-free?
Yes, it’s naturally gluten-free. - Can I make the sauce dairy-free?
Substitute the butter with a dairy-free alternative, but the texture may vary. - How do I prevent the steak from sticking to the pan?
Ensure the pan is hot before adding the steak, and don’t move it until it’s ready to flip. - What wine pairs best with filet mignon?
A bold red wine like Cabernet Sauvignon or Malbec complements the dish perfectly.
By following this detailed guide, you’ll master the art of making Filet Mignon with Bearnaise Sauce and create a meal that’s as memorable as it is delicious. Happy cooking!
Filet Mignon with Horseradish Sauce: A Gourmet Steakhouse Experience at Home
Filet Mignon with Bearnaise Sauce
Ingredients
- 2 filet mignon steaks (6 oz each)
- 1 tbsp avocado or vegetable oil
- Salt and pepper to taste
- ¼ cup white wine vinegar
- 1 tbsp minced shallots
- 1 tsp chopped fresh tarragon (plus extra for garnish)
- 3 egg yolks
- 1 tbsp water
- 1 cup unsalted butter (melted)
Instructions
- Prepare the Steak: Let the filet mignon sit at room temperature for 30 minutes. Pat dry and season with salt and pepper.Sear the Steak: Heat oil in a cast-iron skillet over medium-high heat. Sear the steaks for 3-4 minutes per side for medium-rare. Use a meat thermometer to check for doneness (130°F for rare, 140°F for medium, 150°F for well-done).Rest the Steak: Transfer the steaks to a plate and let them rest for 5-10 minutes.Make the Bearnaise Sauce:In a small saucepan, combine white wine vinegar, shallots, and tarragon. Simmer until reduced by half, then strain.In a heatproof bowl, whisk egg yolks with water until pale and frothy.Place the bowl over a double boiler and slowly whisk in melted butter until the sauce thickens.Stir in the reduced vinegar mixture, tarragon, and salt and pepper to taste.Serve: Slice the steak, drizzle with Bearnaise sauce, and garnish with fresh tarragon.
Notes
- For a lighter sauce, reduce the amount of butter or use clarified butter.
- Fresh tarragon is essential for authentic flavor, but dried tarragon can be used in a pinch (use half the amount).
- Pair with sides like roasted vegetables or garlic mashed potatoes for a complete meal.