Whisk together olive oil, red wine, and Worcestershire sauce. Place in shallow glass dish and marinate steaks for 1-2 hours, turning occasionally.
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 a top grill-cut choice with a classic French sauce that never goes out of style.
Remove steaks from marinade and sprinkle liberally with seasoning on both sides.
Preheat grill to medium high. Spray grate with oil. Grill filets for five minutes. Flip and cook for another four minutes until reaching an internal temperature of 145 degrees Fahrenheit for medium rare.
While the steaks rest, make the béarnaise. Combine vinegar, wine, shallot, half the tarragon, 1/4 teaspoon salt, and pepper in a small saucepan. Bring to a boil. Then simmer for about 5 minutes. Let cool slightly.
In a blender, combine eggs, 1/4 teaspoon salt and the cooled shallot-wine mixture. Blend for 30 seconds.
With the blender on low, 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, adding more salt if needed.
Liberally pour the béarnaise over your finished filet.