Name: Filet Mignon with Béarnaise Sauce Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: French
Ingredients: 4 filet mignon steaks (6–8 oz each); 1 tablespoon olive oil; 2 tablespoons butter; 2 cloves garlic, smashed; 2 sprigs fresh thyme or rosemary; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 3 tablespoons white wine vinegar; 2 tablespoons dry white wine; 1 small shallot, finely minced; 1 tablespoon fresh tarragon, chopped; 3 large egg yolks; ½ cup unsalted butter, melted and warm; ¼ teaspoon salt (or to taste); Pinch of white or black pepper

Jump to Recipe·Print Recipe

If you’re searching for a dish that combines tender, luscious beef with a sauce that sings with herbal brightness and buttery richness, then this Filet Mignon with Béarnaise Sauce Recipe is going to be your new favorite to dazzle friends, family, or just yourself. The filet mignon steaks are perfectly seared to lock in their buttery texture and paired with a velvety béarnaise that’s bursting with fresh tarragon and shallot flavors, making every bite a celebration of classic French culinary artistry. Whether it’s a romantic night in or a special occasion, this recipe brings a touch of elegance and immense flavor to your table without any fuss.

Ingredients You’ll Need

The image shows a white marble surface with several clear glass bowls arranged neatly. One bowl holds three raw egg yolks that are bright orange-yellow, and next to it is a larger bowl with beaten eggs, glowing yellow and smooth in texture. Another small bowl contains salt with a fine white grain texture, and a different small bowl has mixed black pepper and spices with a coarse texture. There is a tiny bowl with a pale yellow liquid, likely lemon juice or another clear dressing. A larger bowl has small chopped shallots that are light purple and finely diced. A white plate holds fresh tarragon leaves with a deep green color and elongated shape. Two small glass cups hold light yellow and clear liquids. The setup is clean and brightly lit, arranged orderly on the white marble surface photo taken with an iphone --ar 4:5 --v 7

Every great recipe starts with ingredients that are simple but essential. These ingredients work in harmony to deliver a symphony of flavors—from tender meat to the fresh, tangy, and creamy béarnaise sauce. Having quality staples like fresh herbs and good butter will truly make all the difference in this dish.

4 filet mignon steaks (6–8 oz each): These tender and juicy cuts are the stars of the show, offering buttery texture and melt-in-your-mouth satisfaction.
1 tablespoon olive oil: Perfect for getting a nice sear on the steaks without overpowering their natural flavor.
2 tablespoons butter: Used during basting to add richness and depth while cooking the steaks.
2 cloves garlic, smashed: Adds aromatic layers when used in the basting butter.
2 sprigs fresh thyme or rosemary: Fresh herbs infuse wonderful fragrant notes that elevate the meat’s flavor.
1 teaspoon kosher salt: Essential for seasoning the meat perfectly and enhancing natural flavors.
½ teaspoon freshly ground black pepper: Adds just the right kick of warmth to the steaks.
3 tablespoons white wine vinegar: Key to the béarnaise reduction, lending bright acidity that balances richness.
2 tablespoons dry white wine: Adds subtle complexity and depth to the sauce’s flavor profile.
1 small shallot, finely minced: Provides delicate sweetness and texture to the béarnaise.
1 tablespoon fresh tarragon, chopped: This herb is signature to béarnaise with its slightly anise-like, fresh flavor.
3 large egg yolks: Serve as the luxurious base that thickens and enriches the sauce.
½ cup unsalted butter, melted and warm: Must be gently incorporated to create the béarnaise’s velvety texture.
¼ teaspoon salt (or to taste): Balances and enhances the sauce’s flavors.
Pinch of white or black pepper: Adds a soft, subtle heat that rounds out the béarnaise.

How to Make Filet Mignon with Béarnaise Sauce Recipe

Step 1: Prepare the Béarnaise Sauce

Start by combining the white wine vinegar, dry white wine, minced shallot, and half of the chopped tarragon in a small saucepan. Gently simmer this mixture until it reduces to about two tablespoons — this concentrates the flavors brilliantly and forms the flavor base for your sauce. Once reduced, strain out the solids so that only the fragrant infusion remains, and let it cool slightly before moving on.

Step 2: Whisk Egg Yolks and Create the Double Boiler

In a heatproof bowl, whisk together your egg yolks and the cooled reduction. Set this bowl over a pot of gently simmering water, taking care that the bottom of the bowl doesn’t touch the water. This slow heat will help you thicken the mixture without scrambling the eggs. Keep whisking constantly until the mixture becomes pale and thick, creating a luxurious custard base for your sauce.

Step 3: Emulsify with Warm Butter

Slowly drizzle the warm melted butter into the egg yolk mixture while continuing to whisk vigorously. This gradual incorporation of butter transforms the sauce into a silky, thick béarnaise. As you whisk in the buttery goodness, add the salt, pepper, and the remaining fresh tarragon for that unmistakable herbal zip. Keep your béarnaise warm but never hot until ready to serve—this will ensure it stays stable and creamy.

Step 4: Cook the Filet Mignon Steaks

Remove your filet mignon steaks from the fridge about 30 minutes beforehand so they reach room temperature. Pat them dry and season generously with kosher salt and freshly ground black pepper. Heat olive oil in a heavy skillet on medium-high, then place the steaks in the pan. Sear for 3-4 minutes on each side, aiming for a beautiful caramelized crust with a medium-rare finish. Add butter, smashed garlic, and fresh thyme or rosemary to the pan, and baste the steaks with the melted butter and aromatics for another 1-2 minutes to infuse every bite with richness. Finally, transfer the steaks to a plate and let them rest for 5 minutes — this step locks in the juices perfectly.

Step 5: Serve with Béarnaise Sauce

Spoon a generous dollop of your warm, velvety béarnaise sauce over each rested filet mignon. The sauce’s vibrant herbal notes and buttery finish pair beautifully with the juicy, tender steaks, creating an elegant French-inspired meal that feels truly special.

How to Serve Filet Mignon with Béarnaise Sauce Recipe

A white plate on a white marbled surface holds a serving of sliced steak arranged in one row. The steak is cooked medium with a pink inside and a browned outside, topped with a smooth, yellow sauce that drapes over the slices. Next to the steak, there are golden-brown roasted potato pieces piled casually. The overall presentation is neat with warm colors from the food. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few fresh tarragon leaves or a sprig of thyme on top of the sauce before serving elevates the dish’s presentation and boosts its aroma. A gentle sprinkle of cracked black pepper adds visual contrast and a subtle spicy touch that plays nicely against the creamy sauce.

Side Dishes

This Filet Mignon with Béarnaise Sauce Recipe is wonderfully complemented by classic sides like crisp asparagus, golden pommes frites, or herb-roasted potatoes. The freshness and crisp texture of these sides balance and contrast the smoothness of the steak and sauce, rounding out your meal beautifully.

Creative Ways to Present

For a truly luxe experience, try plating the filet mignon on a bed of creamy mashed potatoes or cauliflower puree, then artistically drizzle the béarnaise sauce over the top. You can also garnish with microgreens or edible flowers for an elegant touch that’s sure to impress anyone lucky enough to take a bite.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the filet mignon steaks loosely wrapped in foil or an airtight container in the refrigerator for up to 2 days. Keep the béarnaise sauce separate in a small airtight container to maintain its texture and flavor.

Freezing

While steaks can be frozen, it’s best to freeze them uncooked for optimal texture. Béarnaise sauce does not freeze well — the eggs and butter tend to separate when thawed, so plan to make the sauce fresh each time you cook.

Reheating

Reheat leftover filet mignon gently in a warm oven or covered skillet to keep it tender, avoiding high heat that can dry it out. Béarnaise sauce should be gently warmed in a double boiler or served at room temperature, whisking gently if needed to restore its silky texture.

FAQs

What if my béarnaise sauce breaks or separates?

This happens when the butter is too hot or added too quickly. To fix it, try whisking in a teaspoon of warm water slowly to bring it back together. Keeping the heat low and adding butter gradually will prevent this from happening.

Can I use dried tarragon instead of fresh?

Fresh tarragon gives the best flavor and aroma, but if you only have dried, use it sparingly—about a third of the amount—since dried herbs are more concentrated.

How do I know when the filet mignon is perfectly cooked?

A medium-rare filet mignon should reach an internal temperature of about 135°F (57°C). Using a meat thermometer is the most reliable way to get that perfect, juicy doneness.

Can I make béarnaise sauce in advance?

Due to its delicate emulsion, béarnaise sauce is best made fresh just before serving, but it can be kept warm briefly. If you need to prepare ahead, keep it warm but never hot, whisking gently before serving.

What wines pair best with this Filet Mignon with Béarnaise Sauce Recipe?

This dish shines alongside a full-bodied red wine like Cabernet Sauvignon or Merlot, which complement the richness of the steak and the buttery, herbal notes of the béarnaise.

Final Thoughts

Cooking the Filet Mignon with Béarnaise Sauce Recipe is like embracing a timeless French classic that brings a little luxury into your kitchen. The elegance of the tender steak and the creamy, herb-filled sauce never fails to impress and satisfy. I truly hope you give this recipe a try and enjoy every rich, flavorful bite as much as I do. Bon appétit!