Filet Mignonette Bearnaise Sauce Recipe

Filet Mignonette Bearnaise Sauce Preparation

1. 1

   Prepare the Filet Mignon

   Season the filet mignon pieces with salt and black pepper on both sides. Allow them to rest at room temperature for about 30 minutes before grilling.

2. 2

   Make the Bearnaise Sauce

   In a small saucepan, melt 1/4 cup of butter over medium heat. Add finely chopped shallots and sauté until translucent, about 3-4 minutes.

3. 3

   Deglaze with Vinegar

   Pour in the white wine vinegar and bring to a simmer. Cook until the liquid reduces by half, about 5-7 minutes.

4. 4

   Prepare the Egg Yolks

   In a heatproof bowl, whisk together the egg yolks and reduced vinegar mixture. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens, about 5-8 minutes.

5. 5

   Incorporate Butter

   Gradually add the remaining melted butter into the egg yolk mixture while whisking vigorously until fully combined and creamy.

6. 6

   Finish the Sauce

   Stir in chopped fresh tarragon and lemon juice. Season with salt and pepper to taste. Keep the sauce warm until ready to serve.

7. 7

   Grill the Filet Mignon

   Preheat the grill to high heat. Grill the filet mignon for about 4-5 minutes on each side (for medium-rare), or until desired doneness is reached.

8. 8

   Prepare the Grilled Vegetables

   Toss your choice of vegetables (like zucchini, bell peppers, and asparagus) in olive oil, salt, and pepper. Grill alongside the filet mignon until tender and charred.

9. 9

   Serve

   Plate the grilled filet mignon with a generous spoonful of bearnaise sauce on top and serve alongside the grilled vegetables.