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Filet mignon is the most tender cut on the steer. Paired with a classic béarnaise — the butter and tarragon sauce that is the defining accompaniment of French haute cuisine.
Serves 2 peoplePrep 20 minCook 15 min
What to ask for
This recipe calls for Filet mignon. Can't get it where you are?
Ingredients & method
Ingredients
- 2 filet mignon steaks, 5 cm thick (about 200 g each)
- 2 tbsp neutral oil
- 50 g unsalted butter
- For béarnaise: 3 egg yolks, 200 g clarified butter, 2 shallots (finely diced), 60 ml dry white wine, 30 ml white wine vinegar, 2 tbsp fresh tarragon
- Salt and white pepper
Method
- 1Make the béarnaise: simmer shallots, wine, and vinegar until almost dry. Cool slightly. Whisk yolks with this reduction over a bain-marie until thick and pale. Slowly whisk in warm clarified butter until emulsified. Stir in tarragon. Season.
- 2Season the steaks. Heat oil in a cast-iron pan over very high heat. Sear the fillets 2–3 minutes per side — they need a crust without overcooking.
- 3Add butter to the pan. Baste for 1 minute. For medium-rare, pull at 52 °C internal.
- 4Rest 5 minutes on a warm board. The outside should have a dark crust while the centre stays rosy red.
- 5Serve with the béarnaise spooned alongside and a small watercress salad.
Cook this well
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Chef's tip
Béarnaise will split if too hot or too cold. Keep it warm over a gentle bain-marie and whisk a splash of warm water in if it starts to look greasy.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.