Filet Mignon with Bearnaise Sauce
A gourmet steakhouse experience at home, featuring tender filet mignon paired with a rich, tangy Bearnaise sauce. Perfect for special occasions or indulgent dinners.
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.