Succulent Filet Mignon with Blender Bearnaise Sauce

Why You’ll Love This Recipe

This dish highlights the natural tenderness of filet mignon with the luxurious touch of homemade Béarnaise sauce made effortlessly in a blender. The sauce’s fresh herbs add brightness while the butter and egg yolk create a luscious texture. It’s a simple yet impressive meal with restaurant-quality flavors you can easily recreate in your kitchen.

Ingredients

Meat

• 4 pieces, 4 oz each, lean and trimmed beef filet mignons

Produce

• 2 tablespoons fresh chives
• 2 tablespoons fresh parsley

Refrigerated

• 1 large egg yolk

Condiments

• 1 teaspoon fresh lemon juice

Baking & Spices

• 1 teaspoon freshly ground black pepper
• 1 teaspoon table salt

Oils & Vinegars

• 2 tablespoons grapeseed oil

Dairy

• 3 tablespoons unsalted butter

Liquids

• 1 tablespoon water

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Directions

1. Prepare the Filet Mignon: Season the filet mignon steaks generously with salt and freshly ground black pepper on both sides.
2. Cook the Steaks: Heat grapeseed oil in a heavy skillet over medium-high heat. Add the filet mignons and sear each side until browned and cooked to your desired doneness (about 3-4 minutes per side for medium-rare). Remove steaks from the pan and let rest while preparing the sauce.
3. Make the Blender Béarnaise Sauce:
   • In a blender, combine the egg yolk, fresh lemon juice, water, and fresh herbs (chives and parsley).
   • With the blender running on low speed, slowly drizzle in the melted unsalted butter until the sauce thickens and becomes smooth.
4. Serve: Spoon the Béarnaise sauce generously over the rested filet mignons and serve immediately.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Herb Choices: Substitute tarragon for parsley to create a traditional Béarnaise flavor.
• Cooking Method: Grill the filet mignon instead of pan-searing for a smoky touch.
• Sauce Additions: Add a pinch of cayenne pepper or Dijon mustard to the sauce for extra depth.

Storage/Reheating

• Storage: Béarnaise sauce is best served fresh but can be refrigerated in an airtight container for up to 1 day. Reheat gently in a warm water bath, stirring constantly.
• Leftover Steak: Store cooked steak separately and reheat gently to preserve tenderness.

FAQs

Can I use other cuts of beef?

Yes, tender cuts like ribeye or sirloin can be used, but filet mignon is preferred for its tenderness.

How do I melt the butter for the sauce?

Melt butter slowly over low heat to avoid browning or burning.

Can I prepare the sauce ahead?

Béarnaise sauce is best fresh but can be made a few hours ahead and gently reheated.

What if the sauce breaks or separates?

Whisk in a teaspoon of warm water to help bring it back together.

Can I make the sauce without a blender?

Yes, traditionally Béarnaise is made over a double boiler, but the blender method is quicker.

How do I store leftover steak?

Refrigerate in an airtight container and consume within 3 days.

Is grapeseed oil necessary?

No, you can substitute with vegetable or canola oil with a high smoke point.

How do I check steak doneness?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium.

Can I freeze leftover sauce?

Freezing is not recommended as it may separate upon thawing.

What sides pair well with this dish?

Roasted vegetables, mashed potatoes, or a fresh salad complement it well.

Conclusion

Succulent Filet Mignon with Blender Béarnaise Sauce is a classic, elegant dish that combines tender, juicy steaks with a rich and flavorful herb sauce made effortlessly in a blender. It’s perfect for special dinners and guaranteed to impress with its restaurant-quality taste and simple preparation.

Print