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Succulent Filet Mignon with Blender Bearnaise Sauce

Feast on this succulent, pan-seared filet mignon drenched in a rich, tangy herb-laden bearnaise sauce. This lavish yet straightforward rendition is perfect for an elegant dinner at home.
5
30 min
TOTAL TIME
309
CALORIES
$2.45
PER SERVING
Succulent Filet Mignon with Blender Bearnaise Sauce
Ingredients
10 INGREDIENTS
4 SERVINGS
Unsalted Butter
3 tbsp unsalted butter
melted
Fresh Parsley
2 tbsp fresh parsley
minced
Lemon Juice
1 tsp lemon juice
Fresh Chives
2 tbsp fresh chives
minced
Table Salt
1 tsp table salt
Grapeseed Oil
2 tbsp grapeseed oil
Egg Yolk
1 large egg yolk
Water
1 tbsp water
at room temperature
Beef Filet Mignons
8 oz beef filet mignons
Black Pepper
1 tsp black pepper
Directions
START WITH
12 min
PREP TIME
18 min
COOK TIME
30 min
TOTAL TIME
1
Firstly, season your filet mignons all over with half of the table salt and black pepper.
2
Heat the grapeseed oil in a grill pan over medium-high heat until it's about to smoke.
3
Place the seasoned filet mignons on the pan and sear without turning for about 5 minutes.
4
Flip the steaks; cook about 4 to 6 minutes more for medium doneness.
5
Remove the steaks from the pan to a cutting board and loosely cover with aluminum foil; let rest for about 10 minutes. The steaks will continue to cook under the foil.
BEARNAISE SAUCE
6
While the steaks are resting, start with your sauce: Melt the butter and let it cool a bit.
7
Into a blender, put the egg yolk, lemon juice, the remaining table salt and black pepper, and blend until combined.
8
With the blender running, slowly drizzle in the melted butter and continue blending until the sauce thickens.
9
Finally, add the minced chives and parsley to the blender. Give it a final blend until the herbs are distributed throughout the sauce.
FINISH WITH
10
To serve, spoon some of the bearnaise sauce over each steak. Enjoy your meal!
Health Info
Macros
0g
CARBS
28g
FAT
13g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
LOW CARB
KETO
Contains these allergens
MILK
EGGS
Frequently Asked Questions
How do I get a good sear on my Filet Mignon?
Should I use oil or butter to cook Filet Mignon?
How long should I cook my Filet Mignon?
How do I know when my Filet Mignon is done?
How do I prepare Filet Mignon with a wine reduction?
How can I add more flavor to my Filet Mignon?
Why should I let my steak come to room temperature before cooking?
Why is my Filet Mignon chewy and not tender?
How do I cook a frozen Filet Mignon?
Does Filet Mignon need to be marinated?