Grilled Filet Mignon Steaks with Bearnaise Sauce

By sexyswamprat

Ingredients
  • For Sauce:

  • 2 tablespoons white wine vinegar

  • 2 tablespoons dry white wine

  • 2 tablespoons minced shallots

  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried

  • 1/4 teaspoon salt

  • 3 egg yolks

  • 8 tablespoons (1 stick) butter, melted

  • Pinch of cayenne, or to taste

  • 1/2 teaspoon minced fresh tarragon or chervil, for garnish

  • For Steaks:

  • 1 tablespoon olive oil

  • 1 teaspoon dry mustard

  • salt and pepper

  • 4 filet mignon steaks, about 8 ounces each

  • 4 sprigs fresh tarragon, for garnish

Directions
  1. TO PREPARE SAUCE: Combine the vinegar, wine, shallots, tarragon, and salt in a small saucepan and bring to a boil. Lower the heat to a simmer and reduce the liquid by half. Let cool until lukewarm. Transfer to the top of a double boiler and add the egg yolks, whisking in briskly. Add the butter in a slow, steady stream and whisk until the sauce thickens. Season with the cayenne and keep warm. Add a little water if the sauce becomes too thick. Strain into a clean saucepan just before serving, garnish with the minced tarragon.

  2. TO PREPARE STEAKS: Mix together the oil, mustard, salt, and pepper in a small bowl and rub the mixture on the filets. Grill over a hot flame for about 6 minutes per side for medium-rare or about 7 minutes per side for medium.

  3. TO SERVE: Place each steak in the center of a warm serving plate. Spoon the sauce over and around the filets or, alternatively, place in small ramekins or eggcups to the side of the steaks. Garnish the steaks with the tarragon sprigs.


Nutritional Facts

Servings
1
per Serving
Yield
Serves 4
Calories
676
Fat. Total
51g
Protein
50g
Carbohydrates
Total
2g
Sodium
278mg
% Cal. from Fat
68%
Cholesterol
362mg

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