Grilled Filet Mignon with Béarnaise Sauce

Grilled Filet Mignon with Bernaise Sauce
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Feeling saucy? A filet mignon with Béarnaise sauce is the perfect holiday centerpiece.  Here, we show you how to add some serious class and flavor to one of these top grill-cut choices with a classic French sauce that never goes out of style.

Thick-cut fillet steak with Bearnaise sauce with green beans

Grilled Filet Mignon with Béarnaise Sauce

Prep Time: 2 hours

Cook Time: 10 minutes

Total Time: 2 hours, 10 minutes

Yield: 4

Serving Size: 1 steak (6 ounces)

Calories per serving: ~

Fat per serving: ~


  • ½ cup extra virgin olive oil
  • ¼ cup red wine
  • 2 tablespoons Worcestershire sauce
  • 4 6-ounce filet mignons, about 1 ½ inches thick
  • Grill seasoning, such as McCormick’s Grill Mates Montreal Steak seasoning
  • Spray oil
  • For the Blender Béarnaise Sauce
  • 2 tablespoons champagne vinegar
  • 1 tablespoons dry white wine
  • 1 tablespoon minced shallot
  • 1 teaspoon minced fresh tarragon
  • ½ teaspoon freshly ground salt
  • Freshly ground pepper
  • 2 large egg yolks
  • 1 stick unsalted butter, melted


  1. Whisk together olive oil, red wine, and Worcestershire sauce. Place in shallow glass dish and marinate steaks for 1-2 hours, turning occasionally.
  2. Remove steaks from marinade and sprinkle liberally with grill seasoning on both sides.
  3. Preheat grill to medium high. Spray grate with oil. Grill filets for five minutes. Flip and cook for about four minutes and then test them for doneness.
  4. If you use a probe thermometer, it should register 145°F for USDA medium rare.
  5. For the blender béarnaise, combine vinegar, wine, shallot, half the tarragon, 1/4 teaspoon salt, and pepper in a small saucepan. Bring to a boil and simmer about 5 minutes. Let cool slightly.
  6. In a blender, combine eggs, 1/4 teaspoon salt, and the cooled shallot-wine mixture and blend for 30 seconds.
  7. With the blender on, add the melted butter in a slow stream until the sauce forms. Add the other half of the tarragon leaves and blend for another few seconds. Taste and add more salt if needed.
  8. Liberally pour the béarnaise over your finished filet.

 Filet Mignon is a term used commonly to describe a size of the cut of a beef tenderloin steak.

4 thoughts on “Grilled Filet Mignon with Béarnaise Sauce

  1. I wanted to tell you that it looks like you guy’s make a great grill. Maybe one day i will be able to buy one. I was at ground zero for the first 4 days .I did and saw it all. Today I have a lot of health problems . I read all about your grill on line and they look great . Keep up the good work and all the best to you and the company.

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