Ingredients
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4 pieces of 4 oz uncooked lean and trimmed beef filet mignons
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1 teaspoon of table salt
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1 teaspoon of freshly ground black pepper
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2 tablespoons grapeseed oil
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3 tablespoons unsalted butter, melted
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1 large uncooked egg yolk
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1 tablespoon water at room temperature
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1 teaspoon fresh lemon juice
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2 tablespoons fresh parsley, minced
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2 tablespoons fresh chives, minced
Instructions
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Pat filet mignons dry and season all over with half the salt and pepper.
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Heat grapeseed oil in a grill pan over medium-high heat until shimmering.
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Add the steaks and sear for 5 minutes without moving.
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Flip and cook another 4–6 minutes for medium doneness.
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Remove steaks to a cutting board, tent with foil, and rest for 10 minutes.
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For the sauce, melt the butter and let it cool slightly.
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In a blender, combine egg yolk, lemon juice, remaining salt and pepper. Blend to combine.
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With blender running, slowly drizzle in melted butter until sauce thickens.
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Add minced herbs, pulse briefly to mix.
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Serve steaks with sauce spooned over the top.
Notes
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Use avocado or sunflower oil if grapeseed oil is unavailable.
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To make ahead, keep sauce warm over hot water, not direct heat.
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Pasteurized egg yolks can be used for food safety.
- Prep Time: 12 minutes
- Cook Time: 18 minutes