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Filet Mignon with Béarnaise Sauce

Filet mignon with béarnaise sauce—pan-seared steaks topped with a silky, tarragon-laced béarnaise made with a quick vinegar and wine reduction and warm whisked yolks for ribbon-thick texture.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner
Cuisine: French
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the steaks
  • 2 filet mignon steaks 6–8 oz each, about 1½ inches thick
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 clove garlic cloves smashed
  • 2 sprigs fresh thyme
For the béarnaise sauce
  • 2 tbsp white wine vinegar
  • 2 tbsp dry white wine
  • 1 shallot small, minced
  • 1 tsp dried tarragon or 1 tbsp fresh
  • 3 egg yolks
  • 0.5 cup unsalted butter 1 stick, melted and warm
  • 1 tbsp fresh tarragon chopped
  • 0.25 tsp kosher salt
  • 0.125 tsp cayenne pinch

Equipment

  • 1 cast iron skillet
  • 1 small saucepan

Method
 

Prep and dry-brine the steaks
  1. Remove steaks from the fridge 20–30 minutes before cooking and pat completely dry with paper towels.
  2. Season the steaks generously on all sides with kosher salt and black pepper.
Make the béarnaise reduction
  1. Combine white wine vinegar, dry white wine, shallot, and dried tarragon in a small saucepan over medium heat.
  2. Simmer until reduced to about 1 tablespoon, 3–4 minutes, then strain and let cool slightly.
Whisk the béarnaise
  1. Whisk egg yolks with the reduction in a heatproof bowl set over a pot of barely simmering water (bowl not touching water) for 3–4 minutes until thickened and ribboning.
  2. Remove from heat and slowly drizzle in the warm melted unsalted butter, whisking constantly until smooth.
  3. Stir in fresh tarragon, kosher salt, and cayenne, then keep warm off heat.
Sear and finish the steaks
  1. Heat an oven-safe skillet (cast iron is ideal) over high heat until smoking, then add olive oil.
  2. Sear the steaks 2–3 minutes per side without moving them.
  3. Add butter, smashed garlic, and thyme, then baste the steaks for 1 minute.
  4. Rest steaks on a cutting board for 5 minutes before plating, then spoon béarnaise generously over the top.

Notes

Pro tip: dry the steaks thoroughly—this helps the surface sear instead of steaming. Refrigerate leftover steak and sauce separately in airtight containers for up to 3 days; rewarm gently and whisk béarnaise over very low heat or loosen with a teaspoon of warm water. Freezing isn’t recommended for béarnaise (it can split). For a lighter option, use half-butter (or plant-butter suitable for melting) in the sauce to reduce saturated fat while keeping the silky texture.