Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 6,500+ healthy, delicious recipes
Photo of Filet mignon with bearnaise sauce by WW

Filet mignon with bearnaise sauce

8
Points® value
Total Time
26 min
Prep
10 min
Cook
16 min
Serves
4
Difficulty
Easy
Juicy, tender beef is drizzled with a rich, tangy herb-sauce. Also great with rosemary or thyme instead of parsley or chives.

Ingredients

Table salt

½ tsp(s), or to taste, divided

Black pepper

½ pinch(es), freshly ground, or to taste, divided

Uncooked lean and trimmed beef filet mignon

16 oz, use four 4 oz pieces

Uncooked egg yolks

1 large

Water

1 tbsp(s)

Unsalted butter

2⅓ tbsp(s), melted

Fresh lemon juice

1 tsp(s)

Chives

1½ tbsp(s), and/or parsley, fresh, minced.

Instructions

  1. Rub 1.25 ml (¼ tsp) each salt and pepper all over steak.
  2. Coat a grill pan with cooking spray; set over medium-high heat. Heat pan until it’s almost smoking and sizzles when water is dropped onto pan surface.
  3. Place steak on pan and cook, without turning, about 5 minutes. Flip steak; cook about 4 to 6 minutes more for medium doneness.
  4. Remove steak to a cutting board and loosely cover with aluminum foil; let rest for at least 10 minutes (steak will continue to cook under foil).
  5. Meanwhile, to make sauce, bring a small saucepan one-third filled with water to a boil (creating a double boiler). In a metal bowl, beat egg yolk with 15 ml (1 Tbsp) room temperature water until frothy; set bowl over saucepan and cook, stirring constantly, until egg yolk thickens, about 3 to 5 minutes. Remove egg yolk from heat; slowly whisk in melted butter until well-combined. Stir in lemon juice and remaining salt and black pepper; whisk in fresh herbs. Serve steak with sauce.
  6. Yields about 85 g (3 oz) of steak and 15 ml (1 Tbsp) of sauce per serving.

Notes

Make sure you have all the ingredients prepped and ready before you start making the sauce.

People Also Like

People Also Like