Filet Mignon with Béarnaise Sauce
Ingredients
For the Filet:
- 1 Filet Mignon Steak
- 2 tbsp olive oil
- salt, to taste
- pepper, to taste
For the Sauce:
- 3 tbsp butter
- 2 cloves minced garlic
- 2 sprigs fresh thyme
- 1/4 cup heavy cream
- salt, to taste
- pepper, to taste
Instructions
For the Filet:
- Heat a large skillet on high heat for 2-3 minutes
- Pat the filet mignon dry, and season liberally with salt and pepper on both sides
- Add the oil to the hot skillet and wait until it is shimmering before adding in the steak
- Allow the steak to cook for 4-5 minutes per side or until an instant-read meat thermometer reads 130°F for medium rare
- Remove from heat and let rest for 5 minutes before serving warm
For the Sauce:
- While the steak is resting, turn down the heat to medium-low temperature and add butter to the small saucepan used to cook the steak
- Once melted, add minced garlic and thyme sprigs and sauté everything together for 3-4 minutes until fragrant
- To finish, pour in the cream and stir it continuously until thickened (approx 1-2 minutes).
- Season with salt and pepper to taste, remove from heat once finished, and serve warm atop your filet mignon!
Notes
- For best results, use a high-smoke point oil like avocado or peanut oil when cooking the steak.
- If using fresh herbs, you may want to double the amount suggested for the flavor to shine through.
- Once you’re more confident, you might want to consider using more premium cuts like Wagyu filet mignon.
- When making the sauce, be sure not to overcook it as it can become bitter if heated too long.
- After cooking filet mignon, serve it with mashed potatoes or steamed vegetables for a complete meal!