Filet Mignon with Béarnaise Sauce

A tender filet mignon steak served with a rich and creamy béarnaise sauce.

Ingredients - Serves 2

Season the filet mignon steaks with salt and pepper.
Heat the butter in a skillet over medium-high heat. Add the steaks and cook to desired doneness, about 4 minutes per side for medium-rare. Let rest for 5 minutes.
In a small saucepan, combine the vinegar, wine, shallots, and half of the tarragon. Bring to a simmer and cook until reduced by half.
In a heatproof bowl, whisk the egg yolks. Slowly whisk in the reduced vinegar mixture, then place the bowl over a saucepan of simmering water.
Whisk constantly until the mixture is thickened and doubled in volume. Remove from heat and slowly whisk in the melted butter until the sauce is thick and creamy. Stir in the remaining tarragon and season with salt and pepper.
Serve the steaks with the béarnaise sauce.