Grilled Beef Tenderloin or Filet Mignon with Béarnaise Sauce
Recipe by: David Kiser
When grilling premium quality steaks less is more. Just a bit of seasoning and few minutes on the grill gives you succulent, tender filet. Pair with this simple, decadent béarnaise sauce for the perfect home cooked Valentine’s Day dinner for two!
Grilled Filet Mignon Recipe
1 package Suzy Sirloin All Natural Steak
Bill Baron’s All Natural Steak & Burger Seasoning
- Remove the filets from the refrigerator and allow to come to room temperature, about 30 minutes. Season both sides of the steaks with the Steak & Burger Seasoning.
- Heat a grill pan over medium-high heat until hot. Add the steaks and allow them to cook about 3 minutes. Then rotate them about a quarter turn to make grill marks and cook another 3 minutes.
- Flip and repeat on the second side, 3 minutes, quarter turn and another 3 minutes. This will get you a rare to medium-rare steak. If you want it more done, place it in a 350⁰ oven for 4 to 5 minutes.
- Remove and allow to rest on a plate, tented with aluminum foil for about 5 minutes before serving.
Béarnaise Sauce Recipe
Makes about one cup
1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2″ cubes
3 tablespoons minced shallots
Kosher salt and freshly ground black pepper
2 tablespoons Champagne vinegar or white wine vinegar
2 large egg yolks
1 tablespoon (or more) fresh lemon juice
1 tablespoon finely chopped fresh tarragon
Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired.
DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.
About the Author: David Kiser
David is a seasoned chef with a Culinary Arts Associate of Applied Science Degree from the Art Institute of Houston. Before joining Mrs. Green’s, he spent 14 years with Central Market in Houston where he taught cooking classes, booked chefs, and managed day-to-day cooking school operations. David loves to cook and inspire others to discover the joy of food.