Jul 14 2026
Restaurants›The Library - inspired by the George Peabody Library›8 Oz Filet Recipe

8 Oz Filet Recipe

Inspired by The Library - inspired by the George Peabody Library
Time30m
Serves2

béarnaise

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Ingredients

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Filet Mignon

Béarnaise Sauce

Method

Preparing the Filet Mignon

  1. 1

    Season the Filets

    Sprinkle the salt and black pepper evenly on both sides of the filet mignon to season.

  2. 2

    Sear the Filets

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

  3. 3

    Let Rest

    Remove the filets from the skillet and let them rest for 5 minutes before serving.

Making the Béarnaise Sauce

  1. 4

    Combine Vinegar, Wine, and Shallots

    In a small saucepan, combine the shallots, white wine vinegar, and white wine. Bring to a simmer over medium heat and reduce until about 1 tablespoon of liquid remains.

  2. 5

    Prepare the Double Boiler

    Transfer the reduction to a heatproof bowl and set it over a pot of simmering water, creating a double boiler.

  3. 6

    Whisk in Egg Yolks

    Add the egg yolks to the bowl and whisk continuously until the mixture thickens and becomes pale, about 3-5 minutes.

  4. 7

    Add Butter

    Slowly drizzle in the melted unsalted butter while whisking constantly until the sauce is thick and emulsified.

  5. 8

    Finish the Sauce

    Stir in the fresh tarragon, salt, and black pepper. Remove from heat.

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