Entrée: France – Filet Mignon à la Béarnaise (Filet Mignon with Béarnaise Sauce)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

2 filet mignon steaks (6-8 oz / 170-225 g each)
Salt and pepper, to taste
1 tbsp (15 ml) olive oil
1 / 2 cup (115 g) unsalted butter
2 egg yolks
1 tbsp (15 ml) white wine vinegar
1 shallot, minced
1 tbsp fresh tarragon, chopped
1 tbsp fresh parsley, chopped

Instructions

1. **Sear the Steaks:** Season the steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the steaks for 4-5 minutes per side for medium-rare. Remove from heat and let rest.
2. **Make Béarnaise Sauce:** In a saucepan, combine vinegar and shallot over medium heat. Reduce to 1 tbsp. Strain and return to the saucepan. Whisk in egg yolks and butter over low heat until thickened. Stir in tarragon and parsley.
3. **Serve:** Place filet mignon on plates and drizzle with Béarnaise sauce. Enjoy immediately.