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Filet Mignon with Bearnaise Sauce Recipe

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This recipe for Filet Mignon with Bearnaise Sauce is from The Yasik Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



4 4 oz. filet mignon steaks
1/2 teas. salt, divided
1/2 teas. black pepper, divided
1 large egg yolk
1 Tbsp. water
2 1/3 Tbsp. unsalted butter--melted
1 teas. fresh lemon juice
1 1/2 Tbsp. chives and/or parsley --minced
Pam cooking spray

Prep all ingredients for Bearnaise Sauce before starting to cook steak.

Rub each steak with salt and pepper.
Coat a grill pan with cooking spray; set over medium high heat.
Place steak on pan and cook, without turning, for 5 minutes.
Flip steak, cook about 4-6 minutes for medium doneness.
Remove steak to a cutting board and loosely cover with aluminum foil. Let rest for at least 10 minutes.

To make sauce, bring a small saucepan one-third filled with water to a boil. In a metal bowl, beat egg yolk with 1 Tbsp. water (at room temperature) until frothy.
Set bowl over saucepan (wear oven mitts) and cook, stirring constantly for about 3-5 minutes until yolk thickens.
Remove egg yolk from heat; slowly whisk in melted butter. Combine well.
Stir in lemon juice, remaining salt and pepper, and fresh herbs.

Serve steak with sauce.
One steak and 1 Tbsp. sauce per person.




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