Description
Filet Mignon with Béarnaise Sauce is an elegant French-inspired dish featuring tender, buttery filet steaks topped with a rich, velvety béarnaise sauce made from egg yolks, butter, tarragon, and shallots. This sophisticated entrée is perfect for romantic dinners, holidays, or special occasions, delivering classic steakhouse flavors in a refined presentation.
Ingredients
For the Filet Mignon
- 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
For the Béarnaise Sauce
- 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
Instructions
- Prepare Béarnaise Sauce Reduction: In a small saucepan, combine the white wine vinegar, dry white wine, minced shallot, and half of the chopped tarragon. Simmer over medium heat until the liquid is reduced to about 2 tablespoons. Strain the reduction to remove solids and allow it to cool slightly.
- Make Béarnaise Sauce Base: In a heatproof bowl, whisk together the egg yolks with the slightly cooled reduction. Place the bowl over gently simmering water, creating a double boiler, making sure the bowl does not touch the water. Whisk constantly until the mixture thickens and turns pale in color.
- Incorporate Butter: Slowly drizzle the warm melted unsalted butter into the egg yolk mixture while continuously whisking to create a smooth, velvety sauce. Season the béarnaise sauce with salt, pepper, and stir in the remaining chopped tarragon. Keep the sauce warm (not hot) until serving.
- Prepare Filet Mignon: Remove steaks from the refrigerator 30 minutes before cooking to allow them to reach room temperature. Pat the steaks dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
- Sear the Steaks: Heat olive oil in a heavy skillet over medium-high heat until shimmering. Add the filet mignon steaks and sear for 3 to 4 minutes on each side for medium-rare doneness.
- Baste with Butter and Herbs: Add the butter, smashed garlic cloves, and fresh thyme or rosemary sprigs to the skillet. Tilt the pan slightly and use a spoon to baste the steaks continuously for 1 to 2 minutes to infuse flavor and finish cooking.
- Rest the Steaks: Transfer the steaks to a plate and let them rest for 5 minutes to retain juices and achieve optimal tenderness.
- Serve: Spoon the warm béarnaise sauce generously over the rested filet mignon steaks and serve immediately for an impressive, flavorful meal.
Notes
- Ideal steak temperature is medium-rare, about 135°F (57°C) for perfect tenderness and juiciness.
- Ensure the butter used in the béarnaise sauce is warm but not hot to prevent the sauce from breaking.
- Béarnaise sauce is best served immediately as it can thicken upon standing.
- If the sauce thickens too much, whisk in warm water one teaspoon at a time to loosen it.
- This dish pairs wonderfully with sides like asparagus, pommes frites, or roasted potatoes for a complete French dining experience.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Frying
- Cuisine: French
