Photo of Filet Mignon with Bearnaise Sauce by WW

Filet Mignon with Bearnaise Sauce

Total Time
36 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, or to taste, divided

Black pepper

½ tsp, freshly ground, or to taste, divided

Uncooked lean and trimmed beef filet mignon

1 pound(s), use four 4 oz pieces

Cooking spray

2 spray(s)

Egg yolk

1 item(s), medium


1 Tbsp, at room temperature

Unsalted butter

2 Tbsp, melted

Fresh lemon juice

1 tsp


1½ Tbsp, and/or parsley, fresh, minced.


  1. Rub 1/4 teaspoon 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 1 tablespoon 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. Yields about 3 ounces of steak and 1 tablespoon of sauce per serving.


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