Filet Mignon with Red Wine Bearnaise

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.


  •  6 filet mignon steaks, 6 to 8 ounces each
  •  2 to 3 tablespoons Sarah's Sea Salt, Provençal blend
  •  Freshly ground Paris Pepper to taste
  •  3 shallots, minced
  •  3 tablespoons chopped fresh tarragon
  •  3 tablespoons red wine vinegar
  •  ½ cup dry red wine
  •  2 large egg yolks
  •  ¾ cup unsalted butter, melted and then cooled
  •  3 tablespoons mild olive oil


  1. One hour before planning to serve, season the steaks generously on all sides with the Provençal Salt and freshly ground Paris Pepper. Let stand at room temperature.
  2. In the meantime, make the Red Wine Béarnaise. Combine the shallots, tarragon, vinegar, and wine in a small saucepan. Reduce mixture over medium-high heat until all but 2 tablespoons of liquid remain. Turn off the heat and whisk in the egg yolks, one at a time. Gradually whisk in the cooled butter, tablespoon by tablespoon, until all is absorbed and the sauce is thickened. Keep the Béarnaise warm by setting it into a larger pan of hot water or by simply placing it on a warm spot on the stove, but not over direct heat. (Overheating will cause the sauce to separate.)
  3. Coat a large, well-seasoned frying pan with the olive oil. Heat over high heat until quite hot. Add the filets and cook until the bottoms are well browned, 3 to 4 minutes. Turn the steaks to brown the edges and other sides. Cook to desired degree of doneness, about 8 to 10 total minutes for rare meat. Transfer the filets to warmed serving plates and nap with a generous amount of the Red Wine Béarnaise. Serve at once.
  4. SERVES 6

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