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Pan-Seared Filet Mignon with Béarnaise Sauce
Indulge in the rich flavors of tender filet mignon, expertly pan-seared to perfection and served with a decadent Béarnaise sauce. This luxurious dish is sure to impress even the most discerning palates. The combination of succulent beef, creamy sauce, and fresh herbs creates a culinary experience that is both elegant and satisfying. Perfect for special occasions or romantic dinners, this recipe is sure to leave a lasting impression.
Time Cook
30
Level
Intermediate
Calories
550
Allergens
Gluten, Dairy
Ingredients
4 6 oz steaks
Filet Mignon
200 Calories
2 tablespoons
Unsalted Butter
140 Calories
2 medium
Shallots
25 Calories
2 large
Egg Yolks
140 Calories
1 tablespoon
White Wine Vinegar
0 Calories
1 tablespoon
Tarragon
5 Calories
1 tablespoon
Chervil
5 Calories
to taste
Salt
0 Calories
to taste
Black Pepper
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 400°F (200°C). Season the filet mignon with salt and pepper on both sides. Heat 1 tablespoon of unsalted butter in a large oven-safe skillet over high heat. Sear the filet mignon for 2-3 minutes on each side, or until browned. Transfer the skillet to the preheated oven and cook for 10-12 minutes, or until the filet mignon reaches the desired level of doneness. Remove from the oven and let rest for 5 minutes before slicing.
2
While the filet mignon is cooking, prepare the Béarnaise sauce. In a small saucepan, combine the shallots, white wine vinegar, and 1 tablespoon of water. Bring to a simmer over medium heat and cook until the liquid has almost completely reduced, stirring occasionally. Remove from heat and stir in the egg yolks and 1 tablespoon of unsalted butter, until the sauce is smooth and creamy. Stir in the tarragon and chervil. Season with salt and pepper to taste.
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