This filet mignon is absolutely perfect: medium rare and totally tender. This recipe is smothered in a rich, buttery bearnaise sauce. The techniques to make both the steak and bearnaise are so simple. These recipes make date night or Valentine’s Day super lovely and will knock your guest off their feet!
Why This Perfect Filet Mignon With Bearnaise Sauce Is So Good
- This filet mignon is cooked to be a perfect medium rare and is incredibly tender and juicy.
- The homemade bearnaise sauce has an indulgent richness that complements the savory steak.
- It’s great for date night, Valentine’s Day, or any time you want to impress!
How To Make This Perfect Filet Mignon with Bearnaise Sauce
- You can find our bearnaise recipe here!
- Liberally season both sides of the steaks with salt and pepper. Place on a wire rack over a baking sheet and let sit at room temperature for at least 30 minutes. If you’re letting stand for more than 1 hour, keep them in the refrigerator, then remove them and let them stand at room temperature for 30 minutes.
- Preheat the oven to 250º F. Place steaks on a pan in the oven and insert thermometer with probe. Cook the steaks until the internal temperature reaches between 125º and 127º, about 25-30 minutes. Remove the steaks from oven and pat dry.
- While the steaks are cooking, make the bearnaise sauce. Boil red wine vinegar, dry white wine, and shallots, with 1 tablespoon of the fresh tarragon, pepper, and salt over medium heat until liquid is about 2 tablespoons or 1/4 cup including shallots and herbs. Strain the mixture and let it cool.
- Whisk the egg yolks in the same saucepan you just used over very low heat until they are thick. Add 1 tablespoon of cold butter and thicken the egg yolks. Beat in 1 more tablespoon of the cold butter and add the last 2 tablespoons of tarragon.
- Use a blender to blend everything. Drop by drop, add in the melted butter until the bearnaise sauce is thickened.
- Heat a cast-iron skillet over high heat for 5 minutes. Place the steaks in skillet and sear on one side for 30 seconds. Add the rest of the butter and flip steak, searing the other side for 30 seconds. Remove from the skillet and serve with lots of bearnaise sauce.
Top Tips For Making Perfect Filet Mignon With Bearnaise Sauce
- If your bearnaise becomes broken or separated, add in a teaspoon or two of the red wine vinegar or dry white wine and whisk vigorously. If the sauce is not thick enough after adding liquid, add one teaspoon of butter at a time until sauce is at the desired thickness.
- Bearnaise is best when freshly made, so make right before the steaks instead of ahead of time.
More Date Night Recipes
- Cottage Cheese Alfredo
- Molten Lava Cake Recipe (Paleo, Healthy, Gluten Free)
- Whole30 Spaghetti and Meatballs (Paleo)
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Perfect Filet Mignon With Bearnaise Sauce
Perfectly medium rare steaks with buttery bearnaise sauce that are perfect for date night.
- 1/4 cup red wine vinegar
- 1/4 cup dry white wine
- 1/8 teaspoon pepper plus extra
- 1 tablespoon shallots minced
- 3 tablespoons tarragon fresh, minced, divided
- 3/4 cup butter melted
- 3 egg yolks whisked
- 4 tablespoons butter cold
- 4 filet mignon steaks
Make the steaks: Liberally season both sides of the steak with salt and pepper to taste. Place on a wire rack over a baking sheet. Let sit at room temperature for at least 30 minutes. If letting stand for more than 1 hour, keep in refrigerator, then remove and let stand for 30 minutes.
For the bearnaise: Boil vinegar, wine, and shallots, with 1/3 of the fresh tarragon, pepper, and salt over medium heat until liquid is about 2 tablespoons or 1/4 cup including shallots and herbs. Strain mixture and let cool.
Whisk the egg yolks in the same saucepan over very low heat until thickened. Add 1 tablespoon of cold butter and thicken the egg yolks. Beat in 1 additional tablespoon of cold butter and add the rest of the tarragon.
Blend everything in a blender. Add in the 3/4 cups of melt butter drop by drop until the bearnaise sauce is thickened.
Preheat the oven to 250º F. Insert an internal thermometer with probe and place steaks on pan in oven. Cook until internal temperature reaches between 125º and 127º, about 25-30 minutes. Remove from oven.
Heat a cast-iron skillet over high heat for 5 minutes while steaks rest. Pat steaks dry. Carefully place steaks in skillet and sear on one side for 30 seconds. Add remaining butter and flip steak, searing other side for 30 seconds. Remove from skillet and serve with bearnaise sauce.