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Filet Mignon with Creamy Bearnaise Sauce Easy Homemade Recipe

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A tender, buttery filet mignon paired with a rich, velvety bearnaise sauce that is elegant yet easy to make at home. Perfect for special occasions or a luxurious weeknight meal.

Ingredients

Scale
  • 2 filet mignon steaks, about 6 oz (170 g) each, preferably USDA Choice or Prime
  • Salt and freshly ground black pepper, to season
  • 2 tablespoons (28 g) unsalted butter
  • 1 tablespoon (15 ml) olive oil or neutral oil
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons (30 ml) white wine vinegar
  • 2 tablespoons fresh tarragon, chopped (or 1 tablespoon dried)
  • 3 large egg yolks, room temperature
  • 1 teaspoon (5 ml) fresh lemon juice
  • 1 tablespoon (15 ml) water, to adjust sauce consistency if needed
  • Salt and white pepper, to taste

Instructions

  1. Bring steaks to room temperature by taking them out of the fridge about 30 minutes before cooking.
  2. Pat steaks dry with paper towels and season both sides generously with salt and freshly ground black pepper.
  3. Preheat a cast iron skillet over medium-high heat and add olive oil. Wait until the oil shimmers but is not smoking.
  4. Sear the filet mignon steaks for about 3-4 minutes per side for medium-rare, adding butter in the last minute and spooning melted butter over the steaks.
  5. Transfer steaks to a plate, loosely cover with foil, and let rest for 5-10 minutes.
  6. In a small saucepan, combine chopped shallots, white wine vinegar, and half the tarragon. Simmer over medium heat until reduced by half (about 5 minutes). Strain and keep the vinegar reduction warm.
  7. Set a heatproof bowl over a saucepan of simmering water (double boiler). Whisk egg yolks with the vinegar reduction until slightly thickened (3-4 minutes).
  8. Slowly drizzle in softened butter while whisking constantly until the sauce is creamy and thick. If too thick, whisk in a tablespoon of warm water to loosen.
  9. Stir in chopped fresh tarragon, lemon juice, and season with salt and white pepper to taste. Keep warm without overheating.
  10. Serve the rested filet mignon topped generously with the creamy bearnaise sauce. Garnish with a sprig of tarragon if desired.

Notes

Bring steaks to room temperature before cooking for even doneness. Rest steaks after searing to redistribute juices. Use a meat thermometer to achieve perfect medium-rare at 130°F (54°C). Whisk bearnaise sauce constantly over gentle heat to prevent scrambling. If sauce thickens too much, add warm water to loosen. Avoid overcrowding the pan to maintain searing temperature. Butter basting enhances flavor and crust.

Nutrition

Keywords: filet mignon, bearnaise sauce, steak recipe, creamy sauce, pan-seared steak, easy gourmet dinner, special occasion meal

Find it online: https://blairrecipes.com/filet-mignon-with-creamy-bearnaise-sauce-easy-homemade-recipe/