Filet mignon with bearnaise sauce
4
Points®
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.
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