Filet Mignon with Asparagus and Hollandaise Sauce

This Filet Mignon With Asparagus and Hollandaise Sauce recipe is not only perfect for special occasions, but it is also ideal when you want to reward yourself for a hard week in the office. 🙂

Upon hearing the words “filet mignon” you may automatically begin to think high-end restaurant, but today you can bring that same luxury home to your dinner table. This is the absolute perfect steak dinner for two!

Filet Mignon With Asparagus

All you need is a hot cast iron pan and your steak will be cooked to perfection. I typically go with a 6 oz filet, but you can downsize or go with a larger piece of meat depending on the size of your appetite.

In regards to seasoning, I play it simple. No extra sauces for me…just garlic and herb butter, sea salt, and pepper. This way the tenderloin shines.

Searing Filet Mignon in cast iron skillet
Making hollandaise sauce

If you are a steak loving person this dish will bring home the goodness. It is known to be a more expensive cut but who’s counting?

My homemade hollandaise sauce served drizzled upon garlic-flavored asparagus is a very good option to pair with your juicy steak. They are a match in heaven. And don’t forget that glass of full-bodied red wine.

Filet Mignon With Asparagus
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filet mignon

Filet Mignon With Sauteed Asparagus & Hollandaise Sauce

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5 from 1 review

  • Author: Eric Jones
  • Total Time: 35 minutes
  • Yield: 2 1x


This Filet Mignon With Asparagus and Hollandaise Sauce recipe is not only perfect for special occasions or just when you want to treat yourself.


Units Scale

For the Filet Mignon and Asparagus:

  • (2) 6 oz boneless beef filet steaks
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt
  • 3 tbsp butter, divided
  • 1 tbsp of olive oil
  • 1 tsp garlic & herb butter
  • 1 lb asparagus spears
  • 1/4 tsp garlic powder
  • 1 tsp minced garlic

For the Hollandaise Sauce:

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


  1. For the hollandaise sauce, add a small amount of water to a small cooking pot and turn on low heat.
  2. Separate your egg yolks from the egg whites. Add egg yolks, lemon juice, red pepper, sea salt, and black pepper, and quickly whisk in a medium bowl.
  3. Place your bowl over the small pot of water. Continue whisking the egg yoke and slowly add the hot melted butter into the bowl. Whisk (paid link) until the ingredients are blended very well. Remove from heat and set aside.
  4. To make the filets, allow steaks to come to room temperature before cooking. Season steaks evenly with sea salt and black pepper on both sides.
  5. Heat a cast-iron skillet to medium to high heat and oven to 400 degrees. Add 2 tbsp of butter and olive oil to a heated skillet and place your steaks in the skillet. Allow the steaks to cook for 5 minutes on one side and then 4 minutes on the other.
  6. Top each steak with 1/2 tsp garlic and herb butter, and place them (still in the cast iron) in the oven for another 5 minutes. Once complete, remove the filets from the cast iron and allow them to rest.
  7. To make the asparagus, cut the root ends (about an inch off) from the asparagus spears and season with garlic powder. Set to the side.
  8. In a separate cooking pan on medium heat, add 1 tbsp of butter and minced garlic. Sauté asparagus for 10 minutes.
  9. Once the asparagus is cooked, pour Hollandaise Sauce over the asparagus and serve with steaks.


When whisking your egg yolks, be sure to whisk (paid link) continuously and fast. Also, be sure the melted butter is hot as this will help the sauce bind to create that creamy and velvety texture.

This timing is for medium steaks. Adjust the baking time accordingly for medium-rare or medium-well filets.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Pan Seared
  • Cuisine: Dutch


  • Calories: 786
  • Fat: 48.5g

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  1. This is an epic recipe in everyway, thank you for sharing all the techniques to make a great dish like this one, and that Hollandaise sauce…

    1. Thanks Albert! These type of comments are very encouraging for me and I truly appreciate it.