Fillet with Bearnaise sauce

Fillet with Bearnaise sauce
Fillet with Bearnaise sauce
Prep Time: 20 min
Servings: 4
Cooking Time: Cooking: steaks - 9 min each, sauce - 5 min
  • 4*200g - fillet mignons
  • - salt and pepper
  • - olive oil
  • 10ml - finely chopped fresh tarragon
  • 1/2 - small onion, finely chopped
  • 30ml - white vinegar
  • 30ml - white wine
  • 3-4 - egg yolks
  • 15ml - lemon juice
  • 100g - butter, melted
  • - salt and pepper
  • 700g - baby vegetables, blanched
  • - butter
  • - micro-herbs

A rich, creamy and decadent way to spruce up a classic fillet. 


1. Season each steak liberally with salt and pepper until they form a crust on the meat. Heat a little olive oil in a nonstick pan. Seal each steak for 2-3 minutes a side (top, bottom and sides) for a perfect medium steak. For medium-rare fry for a shorter time and for medium-well to well done put the sealed steak in a 200 °C oven for an extra 3 minutes. Allow to rest for 5-10 minutes.

Béarnaise sauce

2. Heat the tarragon, onion, vinegar and wine in a nonstick saucepan until all the liquid has evaporated. Transfer to a bowl and allow to cool. Add the egg yolks and lemon juice and mix.

3. Add the slightly cooled butter slowly while beating until the sauce begins to thicken. Season with salt and pepper.

To serve

4. Just before serving, stir-fry the vegetables in a little butter and serve with the steaks. Spoon the sauce over and sprinkle microherbs on top.

We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For 14 free days, you can have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed. 
Subscribe to News24