Succulent Filet Mignon with Blender Bearnaise Sauce

I still remember the first time I made this filet mignon. It was a cold evening, and I wanted to surprise my partner with something luxurious yet simple. The sizzling aroma of beef searing in the pan and the buttery herbs of the béarnaise sauce filling the kitchen—it was the kind of meal that made the evening feel special. Every bite melted in our mouths, and from that day, it became a go-to recipe for intimate dinners.

Why You’ll Love This Recipe
There’s something deeply satisfying about a perfectly cooked filet mignon. It’s tender, flavorful, and when paired with a homemade bearnaise sauce, it turns into a restaurant-quality dish. But here’s the best part—you don’t need any fancy culinary skills or equipment to make this. The sauce is made in a blender, and the filet cooks in minutes. It’s elegant without being fussy.

Versatile
This filet mignon can easily adapt to any occasion. Whether you’re preparing it for a romantic dinner, a holiday celebration, or simply treating yourself to a rich meal, this dish always delivers. You can serve it with roasted vegetables, mashed potatoes, or even a crisp salad. The sauce works beautifully with chicken or grilled vegetables too.

Budget-Friendly
Although filet mignon is considered a premium cut, you only need a small portion to make a meal feel extravagant. This recipe uses simple, affordable pantry ingredients for the sauce, and you can often find beef filets in budget packs at your local butcher or grocery store. Since it’s rich and satisfying, a little goes a long way.

Ingredients for Recipe
To prepare this filet mignon with blender bearnaise sauce, you will need the following:

• 4 pieces of 4 oz uncooked lean and trimmed beef filet mignons

• 1 teaspoon of table salt

• 1 teaspoon of freshly ground black pepper

• 2 tablespoons grapeseed oil

• 3 tablespoons unsalted butter, melted

• 1 large uncooked egg yolk

• 1 tablespoon water at room temperature

• 1 teaspoon fresh lemon juice

• 2 tablespoons fresh parsley, minced

• 2 tablespoons fresh chives, minced

  How to Make This Recipe
  Making filet mignon with blender béarnaise sauce may sound fancy, but it’s actually quite manageable—even if you’re cooking on a weeknight. The process is straightforward, and each step builds flavor and texture that elevates the final dish.

  Step-by-Step Instructions for Making

  1. Season the Filets
  To begin, take your beef filet mignons and pat them dry with paper towels. This helps them sear better. Then, sprinkle half of the table salt and freshly ground black pepper evenly over all sides of the steaks. This simple seasoning brings out the natural flavor of the beef.

  2. Heat the Pan
  Next, place a grill pan or heavy skillet over medium-high heat. Add the grapeseed oil, which has a high smoke point—ideal for searing. Wait until the oil is shimmering and nearly smoking. This step is crucial, as it ensures a beautiful crust forms on the meat.

  3. Sear the Filets
  Carefully lay the seasoned steaks in the hot pan. Let them sear without moving them for about 5 minutes. This untouched sear creates a deep, golden-brown crust that locks in the juices.

  4. Flip and Finish Cooking
  Once the bottom has formed a nice sear, flip the steaks using tongs. Cook for another 4 to 6 minutes, depending on your desired level of doneness. Medium doneness is typically ideal for filet mignon—tender, juicy, and slightly pink in the center.

  5. Rest the Steaks
  Transfer the steaks to a cutting board. Cover them loosely with foil and allow them to rest for 10 minutes. Resting is essential; it lets the juices redistribute throughout the meat, keeping every bite moist and flavorful.

  6. Prepare the Bearnaise Sauce
  While the steaks rest, it’s time to make the sauce. Begin by melting the butter and setting it aside to cool slightly. Now grab your blender and add the egg yolk, lemon juice, remaining salt, and pepper. Blend for a few seconds until smooth.

  7. Emulsify the Sauce
  With the blender running, slowly drizzle in the melted butter. The slow pour helps emulsify the mixture, creating a rich, creamy texture. Once the butter is fully incorporated, the sauce should be thick enough to coat the back of a spoon.

  8. Add Herbs and Finish
  Finally, add the minced parsley and chives. Pulse the blender a few times until the herbs are well distributed. This step adds freshness and a burst of flavor to balance the richness of the sauce.

  9. Serve Immediately
  Plate the steaks and spoon a generous amount of the béarnaise sauce over each. For a finishing touch, sprinkle a few extra herbs on top or pair with a light side like steamed green beans or a small salad.

  Quick and Easy
  Though it sounds like a gourmet dinner, the entire process takes around 30 minutes from start to finish. The blender method for the sauce saves time, and the beef cooks quickly because of its lean cut and small portion size.

  Customizable
  You can easily adjust this recipe to suit your preferences. Want a tangier sauce? Add a bit more lemon juice. Prefer the sauce without chives? Skip them. You can also use this same method for cooking other proteins, like grilled chicken breasts or thick-cut turkey filets.

  Crowd-Pleasing
  This dish is a true crowd-pleaser. The tender filet mignon combined with the herbed sauce creates a luxurious bite every time. It’s the kind of meal that makes dinner guests pause and savor. Even if you’re cooking for just one or two, it feels like an indulgent treat.

  The elegance and flavor of this dish lie in its simplicity. You don’t need dozens of ingredients or hours in the kitchen. Just a few quality components, some care in the cooking process, and a little attention to timing—and you’ll have a dish that impresses every time.

  FAQs

  Can I use a different cut of beef?
  Yes, absolutely. While filet mignon is tender and lean, you can substitute it with other cuts like sirloin or ribeye. Just adjust the cooking time accordingly, since thickness and fat content vary.

  What if I don’t have grapeseed oil?
  No problem. You can replace grapeseed oil with any high smoke-point oil such as avocado oil, sunflower oil, or canola oil. These alternatives still give you that perfect sear.

  Is it safe to use raw egg yolk in the sauce?
  The warm melted butter helps gently cook the egg yolk while blending. However, if you’re concerned, you can use a pasteurized egg yolk or briefly warm the yolk and water in a bowl over simmering water before blending.

  Can I make the sauce ahead of time?
  It’s best served fresh, but you can make it up to 30 minutes in advance. Keep it warm in a thermos or over a bowl of hot water. Reheating may cause it to separate, so avoid microwaving.

  What can I serve with this?
  This dish pairs well with mashed potatoes, roasted asparagus, steamed broccoli, or even couscous. The simple sides let the steak and sauce shine.

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  Succulent Filet Mignon with Blender Bearnaise Sauce

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  Enjoy a restaurant-quality meal at home with this tender, pan-seared filet mignon topped with a rich, herb-filled béarnaise sauce made right in your blender. It’s a luxurious yet simple dish perfect for special dinners.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

  Ingredients

  Scale 1x2x3x

  • 4 pieces of 4 oz uncooked lean and trimmed beef filet mignons

  • 1 teaspoon of table salt

  • 1 teaspoon of freshly ground black pepper

  • 2 tablespoons grapeseed oil

  • 3 tablespoons unsalted butter, melted

  • 1 large uncooked egg yolk

  • 1 tablespoon water at room temperature

  • 1 teaspoon fresh lemon juice

  • 2 tablespoons fresh parsley, minced

  • 2 tablespoons fresh chives, minced

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  Instructions

  • Pat filet mignons dry and season all over with half the salt and pepper.

  • Heat grapeseed oil in a grill pan over medium-high heat until shimmering.

  • Add the steaks and sear for 5 minutes without moving.

  • Flip and cook another 4–6 minutes for medium doneness.

  • Remove steaks to a cutting board, tent with foil, and rest for 10 minutes.

  • For the sauce, melt the butter and let it cool slightly.

  • In a blender, combine egg yolk, lemon juice, remaining salt and pepper. Blend to combine.

  • With blender running, slowly drizzle in melted butter until sauce thickens.

  • Add minced herbs, pulse briefly to mix.

  • Serve steaks with sauce spooned over the top.

  Notes

  • Use avocado or sunflower oil if grapeseed oil is unavailable.

  • To make ahead, keep sauce warm over hot water, not direct heat.

  • Pasteurized egg yolks can be used for food safety.

  • Author: Mohamed
  • Prep Time: 12 minutes
  • Cook Time: 18 minutes