{"id":8143,"date":"2026-03-13T09:16:11","date_gmt":"2026-03-12T22:16:11","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=8143"},"modified":"2026-03-13T09:18:38","modified_gmt":"2026-03-12T22:18:38","slug":"filet-steak-with-bearnaise-sauce","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/dinner\/beef-dinner\/filet-steak-with-bearnaise-sauce\/","title":{"rendered":"Filet Steak with Bearnaise Sauce"},"content":{"rendered":"\n

A classic Steakhouse dish. An institution in some parts of the world. The famed and delicious Filet Steak with Bearnaise Sauce is perhaps the epitome of classic French Bistro cooking. A beautifully cooked piece of medium-rare Filet Steak that just melts in your mouth is a treat for any occasion. But, to make the dish even more spectacular, try pairing it with the classic Hollandaise-based Bearnaise Sauce for an indulgent and delicious meal. In this recipe we\u2019ll show you how to make this famous dish easily at home

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How to make a French Bistro-style Filet Steak with Bearnaise Sauce<\/h2>\n\n\n\n

For this recipe we\u2019ll start with the Sauce. Always an underappreciated component of cooking, but what truly sets restaurant-quality dishes apart from home cooking is the sauce making. Bearnaise Sauce is a wonderful sauce that\u2019s grounded in Hollandaise Sauce, one of the 5 famous \u2018Mother Sauces\u2019

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For our Bearnaise Sauce we\u2019ve got a sure-fire way to make rich, creamy, and indulgent Bearnaise Sauce every time, and it couldn\u2019t be simpler. In fact, all you need is a blender and a handful of basic ingredients and you\u2019ll have homemade Bearnaise Sauce in no time at all

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Follow this recipe for an amazing Filet Steak with Bearnaise Sauce, perfect for a fancy meal at home<\/figcaption><\/figure>\n<\/div>\n\n\n

How to make an easy Bearnaise Sauce at home<\/h2>\n\n\n\n

A Bearnaise Sauce is basically a Hollandaise Sauce that\u2019s been fancied up with the addition of Shallots, White Vinegar, and Tarragon. The flavor is rich and luxurious, and one of the most popular Steakhouse sides to be served with a delicious cut of Beef

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To make our Bearnaise Sauce we begin by separating the Egg Yolks from the Egg Whites. Discard the Whites and place the Egg Yolks into a blender along with Lemon Juice, a pinch of Salt, and some finely diced Tarragon

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Tarragon is an amazing herb that is criminally underrated when compared to some of the more popular herbs out there. It carries a slight anise flavor that adds a level of depth and sophistication in cookery, and works great in sauces

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Cook down some Shallots with White Vinegar and Wine<\/h2>\n\n\n\n

Finely diced a Shallot to produce about 1 tbsp. of them and then place them into a Saucepan over medium heat with equal parts (1 tbsp) of White Vinegar and White Wine along with a little more Tarragon

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Cook this all down while stirring until the liquid has completely dissolved and the Shallots. All this mixture to cool (best to do so by removing them from the saucepan) before adding them to the Blender

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Adding some melted Butter completes the Sauce<\/h2>\n\n\n\n

The final step for our Bearnaise Sauce is to cut 140g \/ 5 oz. of Unsalted Butter into cubes and warm it slightly in the microwave (or stovetop). The Butter is used to emulsify the ingredients together in the blender, so it will need to be liquid so you can pour it straight into the Blender while it\u2019s running

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That\u2019s literally the final step, simply crank your Blender and use the opening in the top to slowly pour the Butter in. Once you\u2019ve added all the Butter, allow the Blender to continue to run for about 30 seconds to finish the Sauce

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Now, you\u2019ll find that the Sauce may be slightly runny, that\u2019s ok. As the Butter begins to cool down the Sauce will thicken, producing that wonderful texture we\u2019re all familiar with for a good Bearnaise Sauce. So, while the Sauce is cooling it\u2019s the perfect time to begin cooking your Steak

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The Bearnaise Sauce is luxurious and sophisticated, making for the perfect topping to some nice Steak<\/figcaption><\/figure>\n<\/div>\n\n\n

Cook a perfect piece of Filet Steak<\/h2>\n\n\n\n

It\u2019s important that you nail the cook on the Beef for the perfect homemade Filet Steak with Bearnaise Sauce. The good news is this is also so easy to do, as we\u2019ve got a surefire technique that guarantees perfectly cooked medium rare Beef Filet every time

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This technique works for larger cuts of Filet Steak, about 6 oz. pieces. For smaller pieces you can just reduce the cooking time by 30 seconds on each side. So, simply heat a pan over high heat with some Neutral Oil until hot

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Season the Steaks generously with Salt and Pepper before placing onto the pan. Be sure to press down on the Steak to ensure the entire side makes good contact with the hot pan. Set your timer for 2 minutes and leave it alone

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After 2 minutes, rotate the Steak 90 degrees. This helps to ensure an even cook throughout the entire Steak. If you\u2019re cooking on a grill, rotating the Steak will ensure you achieve those wonderful scorch marks on the crust

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After another 2 minutes, flip the Steak over and repeat the process. Then, spend about 20 seconds to sear each of the 4 sides before setting the Steak aside for 5 minutes to rest. If you like you can Butter Baste the Steak, but there\u2019s plenty of Butter in the Bearnaise Sauce so that step isn\u2019t really needed for this recipe

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I like to slice the Filet Steak and top with Bearnaise Sauce when serving<\/figcaption><\/figure>\n<\/div>\n\n\n

Plating and serving<\/h2>\n\n\n\n

With your Sauce and Steak done it\u2019s simply a matter of plating. I like to cut the Steak into slices and then pour an ample amount of the Bearnaise Sauce on top. You can also simply serve the Sauce on the side, allowing people to add as much Sauce as they want

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You can enjoy the Steak as is, or serve it with some nice sides. A classic French pairing is with some beautiful grilled or steamed Asparagus. I also like a nice and simply Tomato Salad to help to break through the richness of the dish

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If you have any leftovers, you can store the Sauce in the refrigerator for about 1 day. It\u2019s best to enjoy as soon as you\u2019ve made it. For reheating the Bearnaise Sauce you will need to be careful to not heat it too much, as the Eggs in the sauce may curdle

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The best way to reheat is to slowly heat it in a saucepan over a low heat, stirring constantly. Add a little extra Butter to give the Sauce its lovely texture and gloss back and it\u2019ll be perfect

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