Filet Mignon Béarnaise Recipe

Cooking Instructions

1. 1

   Prepare the Filet Mignon

   Remove the filet mignon from the refrigerator and allow it to come to room temperature for about 30 minutes. Season both sides generously with salt and black pepper.

2. 2

   Sear the Steak

   In a skillet over medium-high heat, add olive oil. Once hot, place the filet mignon in the skillet and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved. Remove from the skillet and let it rest for 5 minutes.

3. 3

   Prepare the Béarnaise Sauce

   In a saucepan, combine 1/4 cup white wine vinegar, 1/4 cup white wine, and 1 tablespoon chopped fresh tarragon. Heat over medium until reduced to about 2 tablespoons. Remove from heat and let cool slightly.

4. 4

   Make the Sauce

   In a bowl, whisk 3 egg yolks until pale. Gradually whisk in the reduced vinegar mixture. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Slowly drizzle in 1/2 cup melted butter, whisking until emulsified. Stir in remaining chopped tarragon, salt, and pepper to taste.

5. 5

   Serve

   Slice the filet mignon and drizzle the Béarnaise sauce over the top. Serve immediately.