📝 About This Recipe
Experience the pinnacle of French steakhouse luxury with this perfectly seared, butter-tender filet mignon topped with a classic Béarnaise sauce. The sauce, a sophisticated child of Hollandaise, features a reduction of tarragon, shallots, and vinegar that cuts beautifully through the richness of the beef. This dish is the ultimate celebration of texture and refined flavor, turning your dining room into a high-end Parisian bistro.
🥗 Ingredients
The Steaks
- 2 portions Filet Mignon (6-8 oz each, at least 1.5 inches thick)
- 1 tablespoon Kosher Salt (or to taste)
- 1 tablespoon Black Peppercorns (freshly cracked)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
- 3 tablespoons Unsalted Butter (for basting)
- 2 sprigs Fresh Rosemary
- 3 cloves Garlic (smashed)
Béarnaise Reduction
- 1/4 cup Dry White Wine (such as Sauvignon Blanc)
- 2 tablespoons White Wine Vinegar (high quality)
- 1 piece Shallot (minced very fine)
- 2 tablespoons Fresh Tarragon (stems reserved for reduction, leaves chopped for finishing)
- 1/2 teaspoon Black Peppercorns (crushed)
The Sauce Emulsion
- 3 large Egg Yolks (at room temperature)
- 1 cup Unsalted Butter (melted and kept warm (clarified is best))
- 1 teaspoon Lemon Juice (to brighten the flavor)
- 1 pinch Cayenne Pepper (optional)
👨🍳 Instructions
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1
Remove the filets from the refrigerator 45 minutes before cooking to bring them to room temperature; this ensures an even cook throughout the meat.
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2
Pat the steaks extremely dry with paper towels. Season generously on all sides (including the edges) with kosher salt and freshly cracked black pepper.
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3
Prepare the Béarnaise reduction: In a small saucepan, combine the white wine, vinegar, minced shallot, tarragon stems, and crushed peppercorns. Simmer over medium heat until the liquid reduces to about 1.5 tablespoons. Strain through a fine-mesh sieve into a small bowl and let cool slightly.
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4
Set up a double boiler: Place a glass or stainless steel bowl over a pot of barely simmering water, ensuring the bottom of the bowl does not touch the water.
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5
Whisk the 3 egg yolks and the cooled herb reduction in the bowl over the simmering water. Whisk constantly until the mixture is pale, thick, and doubles in volume (about 3-5 minutes).
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6
Slowly drizzle in the warm melted butter in a very thin, steady stream while whisking vigorously. If the sauce looks too thick, add a drop of warm water. Once all butter is incorporated and the sauce is velvety, whisk in the chopped tarragon leaves, lemon juice, and cayenne. Keep in a warm spot (not hot) until serving.
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7
Heat a heavy cast-iron skillet over high heat until it starts to smoke slightly. Add the grapeseed oil and swirl to coat.
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8
Place the filets in the pan. Sear undisturbed for 3-4 minutes until a deep, dark brown crust forms. Flip the steaks.
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9
Immediately add the 3 tablespoons of butter, smashed garlic, and rosemary sprigs to the pan. As the butter melts and foams, tilt the pan and use a large spoon to continuously baste the steaks with the aromatic butter for another 3-4 minutes.
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10
Use a meat thermometer to check for doneness: pull the steaks at 125°F (52°C) for rare or 130-135°F (55-57°C) for medium-rare.
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11
Transfer the steaks to a warm plate or cutting board. Pour a little of the pan butter over them and let them rest for at least 7-10 minutes to allow juices to redistribute.
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12
Plate the rested filets, spoon a generous amount of the warm Béarnaise sauce over the top, and garnish with an extra pinch of fresh tarragon.
💡 Chef's Tips
Always use room temperature eggs and warm (not boiling) butter for the sauce to prevent curdling. If your sauce breaks (separates), whisk a teaspoon of boiling water into a clean bowl and slowly whisk the broken sauce into it to re-emulsify. Don't skimp on the resting time; cutting into the steak too early will cause all the delicious juices to run out onto the plate. For the best sear, ensure your skillet is scorching hot before adding the meat. Use a high-quality dry white wine you would actually drink; it forms the flavor backbone of the sauce.
🍽️ Serving Suggestions
Pair with crispy duck fat roasted potatoes or a classic Potato Gratin Dauphinois. Serve alongside steamed asparagus or garlicky sautéed haricots verts. A bold Cabernet Sauvignon or a classic Bordeaux complements the richness of the beef and sauce perfectly. Start the meal with a light French onion soup or a simple butter lettuce salad with vinaigrette.