Succulent Filet Mignon with Blender Bearnaise Sauce
Enjoy tender, juicy filet mignon steaks paired with a rich and creamy blender Béarnaise sauce made from fresh herbs, butter, and egg yolk. This elegant yet simple recipe offers restaurant-quality flavors perfect for special occasions or an impressive home-cooked meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Dish, Steak, Sauce
- Method: Searing, Blending
- Cuisine: French-inspired
- Diet: Gluten Free
Ingredients
Meat:
4 filet mignons (4 oz each), lean and trimmed
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
Instructions
-
Season filet mignons generously with salt and black pepper.
-
Heat grapeseed oil in a heavy skillet over medium-high heat. Sear steaks 3-4 minutes per side for medium-rare or desired doneness. Remove and rest steaks.
-
For the Béarnaise sauce, blend egg yolk, lemon juice, water, chives, and parsley on low speed. Slowly drizzle in melted butter until thick and smooth.
-
Spoon the sauce over rested steaks and serve immediately.
Notes
Substitute tarragon for parsley to create classic Béarnaise flavor.
Grill steaks for smoky flavor instead of pan-searing.
Add cayenne pepper or Dijon mustard to the sauce for more depth.
Béarnaise sauce is best fresh; refrigerate leftovers up to 1 day and reheat gently.
Store cooked steak separately and reheat carefully to maintain tenderness.
