Grilled Filet Mignon with Bearnaise Sauce
A classic steak dish complemented by a rich, homemade Béarnaise sauce.
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Instructions
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Simmer champagne vinegar, wine, lemon juice, tarragon, and shallots on medium-high heat until reduced by half (7-10 minutes).
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Remove from heat and cool the mixture for 10 minutes.
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Blend the reduction with egg yolks, slowly adding melted butter.
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Transfer the sauce to a warming dish, season with salt and pepper, and keep warm.
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Preheat a grill or pan to high heat.
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Season steaks with salt and pepper.
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Place steaks on a well-oiled grill grate or cast iron pan and cook for 4-5 minutes per side, adjusting for thickness.
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Remove steaks from heat when desired doneness is reached and let rest for 5 minutes.
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Plate steaks, top with Béarnaise sauce, and garnish with tarragon if desired.