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 Recipe 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! To really put your special dinner over the top, serve your filet mignon with a side of my perfect risotto or lobster mashed potatoes and your favorite veggies. I like to use asparagus, personally!
- 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 Guaranteed to Impress
- Truffle Mashed Potatoes
- Cottage Cheese Alfredo
- Pan-Seared Salmon in a Creamy Red Pepper Parmesan Sauce
- Molten Lava Cake Recipe (Paleo, Healthy, Gluten Free)
- Whole30 Spaghetti and Meatballs (Paleo)
- Salmon Wellington
- Firebirds’ Chicken Pasta Copycat Recipe
- Sous Vide Lobster Tails
- Marry Me Chicken
- Easy Seared Scallops
- Oyster Brie Soup (from Hollywood Brown Derby)
- Cookie Butter Creme Brulee
- ¼ cup red wine vinegar
- ¼ cup dry white wine
- ⅛ teaspoon pepper plus extra
- 1 tablespoon shallots minced
- 3 tablespoons tarragon fresh, minced, divided
- ¾ cup butter melted
- 3 egg yolks whisked
- 4 tablespoons butter cold
- 4 filet mignon steaks
- Cast iron skillet
- Wire rack
- Sheet pan
- 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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.