Filet Mignon with Hollandaise Sauce

This Filet Mignon with Hollandaise Sauce brings the steakhouse experience right to your dinner table for an unforgettable meal. We sear fork-tender beef filets in foaming butter and olive oil until they develop a deep caramelized crust, then finish them in the oven with garlic herb butter. Topped with a silky, scratch-made lemon hollandaise sauce, it is pure decadence that feels incredibly special yet comes together in under thirty minutes.

Looking for the perfect side to pair with your filet? Try my Easy Carrot Soufflé, Creamy Cheddar Mashed Potatoes, Quick & Easy Creamed Spinach, Vegetarian Succotash, Cheesy Bourbon Potatoes Au Gratin, and Herb Roasted Potatoes with Mustard Vinaigrette.

The key to creating this pairing at home is mastering two classic techniques: the double-boiler emulsion and the cast-iron sear-and-roast method. Filet mignon is naturally lean and buttery-soft, making it the perfect canvas for a creamy hollandaise whipped with rich egg yolks, warm butter, and a punch of fresh lemon juice.

That bright acidity cuts through the richness of the beef, while a tiny pinch of cayenne warms the palate on the finish. Every forkful delivers perfect contrast: a golden crust, a tender pink center (if you like your steak medium), and a rich, creamy sauce that takes it up a notch.

Ingredients you’ll need to make Filet Mignon with Hollandaise Sauce:

For the Hollandaise Sauce

• Large Eggs (Yolks): The foundational emulsifier and thickener for the Hollandaise sauce, providing a custardy consistency and rich yellow hue.
• Lemon Juice: Adds citrus notes that brighten the Hollandaise and balance the rich butter.
• Red Cayenne Pepper: Provides a subtle “kick” that cuts through the richness of egg and butter.
• Sea Salt and Black Pepper: Salt enhances the butter’s savory notes and sharpens the citrus profile, while black pepper adds gentle heat without overpowering egg flavors.
• Hot Melted Butter: The fat phase of the emulsion; slowly drizzled into the yolks to create a velvety sauce.

For the Filet Mignon

• Boneless Beef Filet Steaks: The premier cut of beef tenderloin; lean and exceptionally tender.
• Sea Salt and Black Pepper: Salt and pepper are all you need for your steak. We keep it simple and let the beef shine.
• Butter: Foams at high heat to baste the beef filets.
• Olive Oil: Blends with the searing butter to increase the smoke point and prevent burning during the initial sear.
• Garlic & Herb Butter: Melts over the hot crust during the oven finish, glazing the meat with savory garlic and herbal aromatics.

How to make Filet Mignon with Hollandaise Sauce:

Set Up the Double Boiler: For the hollandaise sauce, add a small amount of water (about 1 inch) to a small cooking pot and set it over low heat to bring it to a gentle simmer.

Whisk (paid link) the Sauce Base: Separate your egg yolks from the egg whites (save the whites for another use). In a heatproof medium bowl, whisk (paid link) together the egg yolks, lemon juice, red cayenne pepper, sea salt, and black pepper until completely smooth and pale.

Emulsify the Hollandaise: Place your bowl over the small pot of simmering water, ensuring the bottom of the bowl does not touch the water. Continue whisking the egg yolks constantly while slowly drizzling the hot melted butter into the bowl in a thin, steady stream. Whisk (paid link) until the ingredients are fully blended and the sauce thickens enough to coat the back of a spoon. Remove the bowl from the heat and set aside in a warm spot.

Prep and Season the Filets: Let the steaks come to room temperature before cooking (about 20 to 30 minutes). Season the steaks evenly with the sea salt and black pepper on both sides.

Sear the Steaks: Heat a cast iron skillet (paid link) over medium-high heat and preheat your oven to 400°F (205°C). Add the butter and olive oil to the heated skillet. Once the butter melts and foams, add the seasoned steaks. Cook the steaks undisturbed for 5 minutes on one side, then flip and cook for 4 minutes on the other side.

Oven Finish & Rest: Top each steak with garlic-herb butter, then transfer the skillet to the preheated oven for 5 minutes (for a medium-rare to medium finish). Once done, remove the filets from the cast iron skillet (paid link), transfer them to a cutting board, and let them rest for 5 minutes so the juices redistribute.

Plate and Sauce: Transfer the rested filets to serving plates and pour the warm hollandaise generously over the steaks. Serve immediately.

Storage & Reheating Tips

• Store leftover cooked filet mignon in a shallow airtight container in the refrigerator for up to 3 days.
• To protect the pink center, avoid the microwave. Place the filet on a wire rack set over a baking sheet (paid link), then reheat in an oven preheated to 250°F (120°C) for 10 to 12 minutes, until warmed through.
• Fresh hollandaise is an egg emulsion and is best made and enjoyed fresh. If necessary, keep leftover sauce sealed in a glass jar in the fridge for up to 24 hours.
• Microwave heat will break the emulsion immediately. Reheat hollandaise gently by placing its container in a warm water bath on the counter, whisking in a few drops of warm water until smooth and loose.

Filet Mignon with Hollandaise Sauce

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Make Filet Mignon with Hollandaise Sauce! Tender cast iron seared beef filets topped with garlic herb butter and creamy homemade hollandaise.

• Total Time: 25 minutes
• Yield: 2 1x

Ingredients

Units USM Scale 1/2x1x2x3x

For the Hollandaise Sauce:

• 2 large eggs, yolks separated
• 1 tbsp fresh lemon juice
• 1/4 tsp red cayenne pepper
• 1 dash sea salt
• 1 dash black pepper
• 1/4 cup butter, melted and hot

For the Filet Mignon:

• (2) 6 oz boneless beef filet steaks, room temperature
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp garlic & herb butter, divided into two 1/2 tsp portions

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Instructions

1. For the hollandaise sauce, add a small amount of water (about 1 inch) to a small cooking pot and set it over low heat to bring it to a gentle simmer.
2. Separate your egg yolks from the egg whites (save the whites for another use). In a heatproof medium bowl, whisk (paid link) together the egg yolks, lemon juice, red cayenne pepper, sea salt, and black pepper until completely smooth and pale.
3. Place your bowl over the small pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Continue whisking the egg yolks constantly while slowly drizzling the melted butter into the bowl in a thin, steady stream. Whisk (paid link) continuously until the ingredients blend and the sauce thickens enough to coat the back of a spoon. Remove the bowl from the heat and set aside in a warm spot.
4. Let steaks come to room temperature before cooking (about 20 to 30 minutes at room temperature). Season both sides evenly with sea salt and black pepper.
5. Heat a 10- or 12-inch cast iron skillet (paid link) over medium-high heat and preheat your oven to 400°F (205°C). Add the butter and olive oil to the heated skillet. Once the butter melts and foams, add the seasoned steaks. Cook the steaks undisturbed for 5 minutes on one side, then flip and cook for 4 minutes on the other side.
6. Top each steak with garlic-herb butter, then transfer the skillet to the preheated oven for 5 more minutes (for a medium-rare to medium finish). Once done, remove the filets from the cast iron skillet (paid link), transfer them to a warm cutting board or plate, and let them rest for 5 minutes so the juices redistribute.
7. Transfer the rested filets to serving plates and pour warm hollandaise generously over the steaks or serve it on the side. Serve immediately.

Equipment

Cast Iron Grill

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Cast Iron Skillet

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(paid link)

Notes

Steak Tempering: Take the two filet mignon steaks out of the refrigerator immediately and season with salt and black pepper so they reach room temperature while you prep your tools.

Double Boiler Setup: Fill a small saucepan with 1 inch of water, then place a heatproof bowl on top so the bottom doesn’t touch the water line, then turn on the burner.

Oven & Cast Iron Pre-Check: Place an oven rack in the center of your oven, preheat to 400°F, and set your seasoned cast-iron skillet on the front stovetop burner, ready for high heat.

Control the Hollandaise Heat: If the bowl gets too hot while whisking over the pot, lift it off the heat for 10 seconds while whisking. The steam should gently warm the yolks; if they boil, the eggs will scramble.

Saving Broken Hollandaise: If your sauce begins to separate or looks oily, whisk (paid link) in 1 teaspoon of warm water or an extra egg yolk off the heat to bring the emulsion back together.

Steak Baking Time: This timing is for medium-rare to medium steaks.

• Author: Eric Jones
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Baking, Pan Seared
• Cuisine: American
• Diet: Low-Carb

Nutrition

• Calories: 645
• Sugar: 0.5 g
• Sodium: 580 mg
• Fat: 52 g
• Saturated Fat: 26 g
• Trans Fat: 1.5 g
• Carbohydrates: 1 g
• Fiber: 0 g
• Protein: 44 g
• Cholesterol: 315 mg