Filet Mignon with Bearnaise Sauce

Make a quick Béarnaise sauce to serve over pan-seared filets mignons.

Serves: 2Hands-on: 20 minutesTotal: 25 minutesDifficulty: Easy

Serves: 2


  • 2 filets mignons (8 oz. each)
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1⁄2 cup unsalted butter, melted
  • 1 large egg
  • 1 egg yolk
  • 1 tsp. white wine vinegar
  • 1 tsp. chopped fresh tarragon
  • 1 Tbsp. vegetable oil


  • In the bowl of a food processor, process the egg, egg yolk, vinegar, and tarragon. With the motor running, drizzle in the butter and process until smooth.
  • Season the filets with salt and pepper.
  • In a large heavy skillet over medium-high heat, heat oil. Carefully add the filets and sear for 5 to 7 minutes, or until well-browned. Turn over and sear for an additional 5 to 7 minutes or until well-browned.
  • Transfer to a carving board and let sit for 5 minutes Serve with warm Béarnaise sauce.