Grilled Filet Mignon with Bearnaise Sauce

Grilled Filet Mignon with Bearnaise Sauce

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 2 servings
Nutrition Facts (per serving)
814 Calories
70g Fat
5g Carbs
36g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 814
% Daily Value*
Total Fat 70g 90%
Saturated Fat 37g 187%
Cholesterol 523mg 174%
Sodium 1052mg 46%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Protein 36g
Calcium 117mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

While this recipe will take some time to prepare, it is well worth it. You can prepare the bernaise sauce shortly before the steaks go on the grill. Just make sure to keep it warm until it's time to serve. This delectable dish is perfect for special occasions.

Ingredients

  • 2 filet mignon, 1 1/2 to 1 3/4 inches thick
  • 1/2 teaspoon/2.5 mL coarse salt (use less if preferred)
  • 1/4 teaspoon/1.25 mL black pepper
  • 2 tablespoons oil
  • For the Bearnaise Sauce:
  • 1/4 cup/60 mL dry white wine
  • 3 tablespoons/45 mL champagne vinegar
  • 1 1/2 tablespoons/22.5 mL shallot (chopped)
  • 1 tablespoon/ 15 mL fresh tarragon (chopped)
  • 2 teaspoons/10 mL fresh lemon juice
  • 3 egg yolks
  • 1/2 cup/120 mL unsalted butter (melted)
  • 1/4 teaspoon/1.25 mL salt
  • 1/4 teaspoon/1.25 mL black pepper

Steps to Make It

To Make the Sauce

  1. Gather the ingredients.

    Bearnaise Sauce ingredients

    The Spruce / Diana Chistruga

  2. Simmer champagne vinegar, wine, lemon juice, tarragon and shallots on medium-high heat until it reduces by half (about 7-10 minutes).

    Simmer champagne vinegar, wine, lemon juice, tarragon and shallots in a saucepan

    The Spruce / Diana Chistruga

  3. Remove from heat and let the mixture cool for about 10 minutes.

    sauce cooking in a saucepan

    The Spruce / Diana Chistruga

  4. Place reduction into a blender or food processor and add egg yolks.

    sauce reduction with egg yolks in a blender

    The Spruce / Diana Chistruga

  5. While blending, slowly pour in the melted butter.

    add butter to the sauce mixture in the blender

    The Spruce / Diana Chistruga

  6. Move mixture to saucepan or warming dish and season with salt and pepper. Keep warm until it's time to serve steaks.

    Bearnaise Sauce in a bowl

    The Spruce / Diana Chistruga

To Make the Steaks

  1. Gather the ingredients. Preheat grill, grill pan or cast iron pan for high heat.

    steak ingredients

    The Spruce / Diana Chistruga

  2. Season steaks well with salt and pepper.

    season steak with salt and pepper

    The Spruce / Diana Chistruga

  3. Place onto a well-oiled grill grate or cast iron pan and cook for 4 to 5 minutes per side. If steaks are thicker, cook for a minute or two longer.

    steak cooking in a pan

    The Spruce / Diana Chistruga

  4. Once steaks have reached the desired doneness, remove from heat and let rest for 5 minutes.

    seared steak on a plate

    The Spruce / Diana Chistruga

  5. Plate steaks and top with bearnaise sauce. Garnish with extra chopped tarragon if desired.

    Grilled Filet Mignon with Bearnaise Sauce

    The Spruce / Diana Chistruga

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.