Perfect Filet Mignon with Bearnaise Sauce

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!

How To Make It

1. You can find our bearnaise recipe here!
2. 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.
3. 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.
4. 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.
5. 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.
6. Use a blender to blend everything. Drop by drop, add in the melted butter until the bearnaise sauce is thickened.
7. 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.

Chef’s Tips

• 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)

Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!