Photo of Filet mignon with bearnaise sauce by WW

Filet mignon with bearnaise sauce

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


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


1 tbsp(s)

Unsalted butter

2 tbsp(s), melted

Fresh lemon juice

1 tsp(s)


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


  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.


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