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Filet Mignon with Hollandaise Sauce

Filet Mignon with Hollandaise Sauce

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5 from 1 review

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 Scale

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

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

(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.

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

Find it online: https://dudethatcookz.com/filet-mignon-asparagus-with-hollandaise-sauce/