Grilled Filet Mignon with Bearnaise Sauce

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 08/25/21
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)
929 Calories
84g Fat
4g Carbs
34g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 929
% Daily Value*
Total Fat 84g 108%
Saturated Fat 38g 192%
Cholesterol 576mg 192%
Sodium 960mg 42%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 34g
Vitamin C 3mg 16%
Calcium 98mg 8%
Iron 3mg 19%
Potassium 472mg 10%
*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.

1:52

Click Play to Learn How to Make Grilled Filet Mignon and Bearnaise Sauce

Ingredients

  • 2 (1 1/2- to 1 3/4-inches thick) filet mignon

  • 1/2 teaspoon coarse salt, or to taste

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons oil

For the Bearnaise Sauce:

  • 1/4 cup dry white wine

  • 3 tablespoons Champagne vinegar

  • 1 1/2 tablespoons chopped shallot

  • 1 tablespoon chopped fresh tarragon

  • 2 teaspoons freshly squeezed lemon juice

  • 3 large egg yolks

  • 4 ounces (1/2 cup) unsalted butter, melted

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground 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.