Perfect Filet Mignon with Béarnaise Sauce Recipe – Grandma’s Tasty Recipes

When it comes to a special evening, few dishes can match the allure of filet mignon paired with a luscious Béarnaise sauce. This classic combination transforms a simple meal into a fine dining experience right in your own kitchen. 

However, you’re probably wondering what you should serve alongside this showstopper. Picture creamy mashed potatoes, vibrant asparagus, or perhaps a light arugula salad to cleanse the palate. Each of these options complements the richness of the steak beautifully.

Welcome to the world of gourmet cooking, where we unravel the secrets behind the perfect filet mignon with Béarnaise sauce. I’ve been working in kitchens and experimenting with flavors for years, and this dish always stands out. 

Whether it’s a romantic dinner or a celebration of life’s little victories, you’ll find that mastering this meal impresses guests and elevates weeknight dinners too. The beauty of filet mignon lies in its simplicity and delectable taste. 

In this post, I’ll walk you through my favorite recipe, detailing each step with care to ensure your dinner is nothing short of extraordinary.

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Why Does This Recipe Work?

Let’s talk about a few key reasons why this recipe stands out. Cooking a perfect filet mignon with Béarnaise sauce might seem intimidating, but the results are worth the effort.

1. Quality Ingredients Matter

This recipe calls for high-quality filet mignon. When you start with a tender cut of beef, you set the stage for a memorable dish. Coupled with fresh, aromatic herbs for the sauce, you create a symphony of flavors.

2. Easy Technique

Many think cooking steak is a daunting task. Luckily, the method I share is straightforward. With a good sear, you capture the steak’s natural juices, ensuring each bite is succulent.

3. Versatility of Béarnaise Sauce

Béarnaise sauce isn’t just for steak. You can use this buttery herb-infused sauce on seafood or vegetables, making it a versatile addition to your culinary repertoire. It’s indulgent yet simple.

4. Perfect for Any Occasion

From anniversaries to casual family dinners, this meal fits every scenario. This dish shines when it’s time to celebrate or when you want to impress someone special.

How Does It Taste?

Imagine sinking your teeth into a perfectly cooked filet mignon. The outer layer has a nice crust, while the inside remains juicy and tender. Each bite melts in your mouth. 

The flavor of the beef is amplified by the buttery Béarnaise sauce, which contains notes of tarragon and shallots. The slight acidity from the white wine vinegar adds a tang that balances the richness. It’s a delightful experience for the senses.

What Sets This Recipe Apart?

Many recipes focus solely on the steak, but my approach highlights both the filet and the Béarnaise. The depth of flavor in the sauce is achieved through a reduction process, allowing the wine, vinegar, and aromatics to meld beautifully. Plus, using fresh herbs elevates this sauce from average to exceptional. The combination of a well-prepared steak and a homemade sauce brings restaurant-quality dining into your home.

The Ingredients

Here’s what you need for this delectable dish:

• 2 filet mignon steaks (2-inch / 5 cm thick), tied with kitchen twine to ensure uniform cooking
  
• Freshly cracked black pepper, to taste
  
• Kosher salt or fine sea salt, as needed
  
• 1 tablespoon extra virgin olive oil
  

For the Béarnaise Sauce:

• White Wine Vinegar Reduction:
• 1/2 cup (118 ml) dry white wine
• 1/4 cup (59 ml) white wine vinegar
• 1 small bay leaf (adds subtle depth and aroma)
• 1 small shallot, peeled and coarsely diced
• 1/2 teaspoon whole black peppercorns
• 3 sprigs fresh tarragon, leaves finely chopped; stems reserved separately
  

Instructions

Step 1: Preparing the White Wine Vinegar Reduction

To kick things off, start with the sauce. In a small saucepan, combine the dry white wine, white wine vinegar, bay leaf, shallot, and whole black peppercorns. Bring it to a boil over medium-high heat. 

Lower the heat to a simmer until the mixture reduces to about one-quarter cup. This should take roughly 10-15 minutes. Make sure to stir occasionally to prevent burning. Once done, strain it through a fine mesh sieve, discarding the solids. Return the liquid to the pan and keep it warm.

Step 2: Preparing the Béarnaise Sauce

In a mixing bowl, combine the reduction with the reserved tarragon stems, then add two egg yolks. Place the bowl over a pot of simmering water (this is a makeshift double boiler) and whisk constantly. 

You want to be patient here; the stirring allows the eggs to cook gently without scrambling. Once the mixture thickens and doubles in volume, slowly drizzle in melted butter while continuing to whisk. Remember to whisk in the chopped tarragon for that burst of flavor.

Step 3: Cook the Filet Mignon

While working on the sauce, preheat your oven to 400°F (200°C). Season the filet mignon generously with kosher salt and freshly cracked black pepper. Heat a cast-iron skillet over high heat, then add the olive oil.

Once it shimmers, place the steaks in the pan. Sear both sides for about 3-4 minutes until a golden crust forms.

Step 4: Oven Finish

Transfer the skillet to the preheated oven, cooking for an additional 5-8 minutes, depending on your desired level of doneness. I recommend using a meat thermometer for accuracy—130°F (54°C) for medium-rare.

Step 5: Resting the Meat

Remove the skillet from the oven and let the steaks rest for at least 5 minutes. This allows the juices to redistribute, ensuring that the meat remains tender and moist.

Step 6: Serve and Enjoy

Plate your filet mignon and generously spoon the Béarnaise sauce over the top. Serve alongside your favorite sides, and you’ve got an impressive meal ready to enjoy.

Notes

Here are some handy tips to ensure your dish is a hit:

• Tie the steaks: Tying the meat helps it to cook evenly, ensuring a perfect texture throughout.
  
• Rest the sauce: If the sauce thickens too much, whisk in a little warm water to adjust the consistency.
  
• Quality matters: Use the best quality olive oil and wines for the best flavor in your sauce.
  
• Practice makes perfect: If this is your first time, consider practicing the sauce a day in advance.
  
• Temperature check: Investing in a good meat thermometer can save you from overcooking your steak.
  

Nutrition Information

Here’s a rough estimate for a serving of filet mignon with Béarnaise sauce:

This is a high-protein dish perfect for those looking to indulge in a gourmet meal without the hassle.

How Do You Store Perfect Filet Mignon with Béarnaise Sauce?

If you have leftovers (a rare occurrence with this dish), allow the steak to cool completely before wrapping it in plastic wrap or aluminum foil. Store it in an airtight container in the refrigerator. It will keep for up to three days. The Béarnaise sauce can also be kept in the fridge for 2-3 days. Reheat the sauce gently over low heat, whisking to restore its creamy texture.

Sides for Perfect Filet Mignon with Béarnaise Sauce

Here are three stellar side dishes to complete your meal:

1. Creamy Mashed Potatoes

Rich and buttery, this classic side adds comfort to the plate. Use Yukon gold potatoes for a creamy flavor, and mix in garlic or sour cream for an extra kick.

2. Roasted Asparagus

Simply toss asparagus spears with olive oil, salt, and pepper, then roast them in the oven until tender. This bright, green veggie provides a refreshing contrast to the meat.

3. Arugula Salad

A light arugula salad with cherry tomatoes, Parmesan shavings, and a lemon vinaigrette cleanses the palate and balances the richness of the steak and sauce.

What Alternatives Can You Use for the Ingredients?

If you don’t have all the ingredients on hand, here are some smart swaps:

1. Steak Substitutes

Ribeye or sirloin steaks can be good alternatives if filet mignon isn’t available. These cuts are still tender and will respond well to the same cooking method.

2. White Wine Options

Got no dry white wine? No worries, you can use chicken broth or even a splash of white vinegar. Just be aware that the flavor will change slightly.

3. Tarragon Swaps

If fresh tarragon is hard to find, try using fresh basil or dill. While it changes the overall flavor profile, it offers a different yet enjoyable herbaceous note.

4. Reduce Egg Yolks

If you’re out of eggs or watching cholesterol, substitute with lecithin granules for emulsifying the sauce. The texture will differ but still creates a luscious sauce.

Conclusion

Crafting the perfect filet mignon with Béarnaise sauce isn’t just about cooking; it’s about creating an experience. From selecting the finest ingredients to enjoying the dish alongside loved ones, each step contributes to a memorable meal. 

This dish will undoubtedly impress and satisfy, making it a worthy addition to your cooking repertoire. Whether you’re celebrating a special occasion or just looking to treat yourself, this recipe will serve you well. So let’s roll up our sleeves and dive into this culinary adventure. Happy cooking!

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