Perfect Pan-Seared Filet Mignon with Two Toppings
Filet mignon is the crown jewel of steaks, known for its tender, melt-in-your-mouth texture. This recipe shows you how to achieve steakhouse-quality results at home, complete with two luxurious topping options: a classic French Béarnaise sauce and an herbed compound butter.
Ingredients
For the Filet Mignon:
- 2 (8 oz) filet mignon steaks
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons avocado oil
- 2 tablespoons butter
- 2 sprigs rosemary
- 2 garlic cloves, peeled
For the Béarnaise Sauce:
- 2 teaspoons fresh tarragon leaves, finely diced
- 1 tablespoon whole tarragon leaves
- 1 small shallot, finely sliced
- ¼ cup dry white wine
- ¼ cup white wine vinegar
- 3 egg yolks
- 1 teaspoon lemon juice
- ½ cup unsalted butter
- ¼ teaspoon kosher salt
For the Compound Butter:
- ½ cup unsalted butter, room temperature
- 3 tablespoons mixed fresh herbs (parsley, chives)
- 2 garlic cloves, minced
- ½ teaspoon kosher salt
Preparation Time
- Total Time: 1 hour 30 minutes
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Servings: 2
Step 1: Prepare the Steak
Remove steaks from refrigerator 30-40 minutes before cooking to reach room temperature.
Pat steaks dry with paper towels and season generously with salt and pepper on all sides.
Step 2: Make the Béarnaise Sauce
Finely dice tarragon leaves and set aside.
Combine wine, vinegar, shallots, and whole tarragon leaves in a saucepan. Bring to boil, then simmer until reduced to 1½ tablespoons.
Strain mixture through fine mesh sieve.
Microwave butter covered for 1 minute.
Blend egg yolks, lemon juice, infused vinegar, and salt for 5 seconds.
Stream hot butter into running blender until emulsified.
Stir in diced tarragon.
Step 3: Make the Compound Butter
Finely chop herbs.
Mix room temperature butter with herbs, garlic, and salt.
Form into log using parchment paper and refrigerate until firm.
Step 4: Cook the Steaks
Preheat oven to 400°F.
Heat cast iron pan until extremely hot.
Add avocado oil and sear steaks for exactly 2 minutes.
Sear edges for 1 minute.
Flip steaks, add butter, rosemary, and garlic.
Baste with butter for 1 minute.
Transfer to oven and cook until internal temperature reaches 120°F for medium-rare.
Step 5: Rest and Serve
Let steaks rest for 5 minutes.
Serve with either compound butter or Béarnaise sauce.
