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Beef Fillet with Easy Béarnaise Sauce

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Tender beef fillet steaks served with a rich and creamy easy béarnaise sauce made with butter, tarragon, and shallots for an elegant restaurant-style meal at home.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Pan-Seared
  • Cuisine: French

Ingredients

  • For the beef fillet:
  • 2 beef fillet steaks
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 garlic cloves, smashed
  • 2 sprigs fresh thyme or rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the easy béarnaise sauce:
  • 2 egg yolks
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon white wine vinegar or lemon juice
  • 1 small shallot, finely minced
  • 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried tarragon)
  • 1 teaspoon Dijon mustard (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Season the beef fillet steaks generously with salt and black pepper.
  2. Heat olive oil in a skillet over high heat.
  3. Sear the fillets for 3–4 minutes per side until a golden crust forms.
  4. Add butter, smashed garlic, and thyme or rosemary to the pan.
  5. Baste the steaks with the melted butter while cooking to your preferred doneness.
  6. Remove the steaks from the pan and let them rest for several minutes.
  7. For the béarnaise sauce, place the shallots and vinegar in a small saucepan and simmer until slightly reduced.
  8. Allow the shallot mixture to cool slightly.
  9. Whisk the egg yolks in a bowl.
  10. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens and emulsifies.
  11. Stir in the shallot reduction, tarragon, Dijon mustard if using, salt, and black pepper.
  12. Spoon the warm béarnaise sauce over the rested beef fillets and serve immediately.

Notes

  • A splash of white wine can be added to the sauce for extra depth of flavor.
  • Ribeye or sirloin may be substituted for beef fillet.
  • Fresh chives or parsley can be mixed into the sauce for added freshness.
  • Serve with roasted potatoes, asparagus, or green beans for a complete meal.
  • A blender method can simplify the béarnaise sauce preparation.
  • Store leftover beef in the refrigerator for up to 2–3 days.
  • Reheat beef gently in a skillet over low heat to avoid overcooking.
  • Store the sauce separately and warm carefully while whisking.
  • Avoid microwaving the béarnaise sauce to prevent separation.

Nutrition

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