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.
- 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
- Whisk together olive oil, red wine, and Worcestershire sauce. Place in shallow glass dish and marinate steaks for 1-2 hours, turning occasionally.
- Remove steaks from marinade and sprinkle liberally with grill seasoning on both sides.
- 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.
- If you use a probe thermometer, it should register 145°F for USDA medium rare.
- 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.
- In a blender, combine eggs, 1/4 teaspoon salt, and the cooled shallot-wine mixture and blend for 30 seconds.
- 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.
- 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.