Peppered Beef Fillet with Bearnaise Sauce
Elevate your next steak night with this luxurious Peppered Beef Fillet with Béarnaise Sauce—a recipe that marries bold flavor with classic French elegance. Tender, juicy beef fillets are encrusted with coarsely cracked black pepper, seared to perfection, and finished in the oven for flawless doneness. The pièce de résistance? A rich and velvety Béarnaise sauce made from a reduction of white wine, shallots, and fresh tarragon, whisked into creamy, lemon-kissed egg yolks and warm butter. Perfect for special occasions, this dish is as impressive as it is indulgent. Pair it with roasted potatoes or crisp asparagus for a restaurant-worthy meal right at home. With only 45 minutes from prep to table, this recipe is every steak lover's dream. Keywords: peppered beef fillet, Béarnaise sauce, beef fillet recipe, gourmet steak, classic French sauce recipe.
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Ingredients
- 4 pieces beef fillet (steaks, about 6 oz each)
- 2 tablespoons coarsely cracked black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons shallots (finely chopped)
- 2 tablespoons white wine vinegar
- 3 tablespoons dry white wine
- 2 tablespoons tarragon leaves (fresh, chopped)
- 2 large egg yolks
- 6 tablespoons unsalted butter (melted and warm)
- 1 teaspoon lemon juice
- 1 tablespoon tarragon leaves (for garnish, optional)
Directions
Step 1
1. Preheat your oven to 400°F (200°C).
Step 2
2. Season the beef fillet steaks with salt and press the cracked black pepper onto both sides of each steak, ensuring an even coating.
Step 3
3. Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons of olive oil and the butter.
Step 4
4. Once the oil is hot and butter has melted, sear the beef fillets for about 2 minutes on each side, until browned.
Step 5
5. Transfer the skillet with the steaks to the oven and cook for an additional 5-10 minutes for medium-rare, or to your desired doneness. Use a meat thermometer to check (around 135°F for medium-rare).
Step 6
6. Remove the steaks from the oven, place on a plate, and rest them for at least 5 minutes, loosely covered with foil.
Step 7
7. To make the Béarnaise Sauce, combine the shallots, white wine vinegar, white wine, and 1 tablespoon of chopped tarragon in a small saucepan.
Step 8
8. Simmer the mixture over medium heat until it reduces to about 2 tablespoons of liquid. Strain into a heatproof bowl and let cool slightly.
Step 9
9. Add the egg yolks to the reduced liquid and whisk until combined.
Step 10
10. Place the bowl over a pot of simmering water (do not let the bowl touch the water) and whisk continuously until the mixture thickens, about 2-3 minutes.
Step 11
11. Slowly whisk in the melted butter, a little at a time, until the sauce is thick and creamy. Stir in the lemon juice and the remaining chopped tarragon. Adjust seasoning with salt if needed.
Step 12
12. To serve, spoon the Béarnaise Sauce over the rested beef fillets and garnish with additional tarragon leaves if desired. Serve immediately with your choice of sides.
Nutrition Facts
| Serving size | (973.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2535.4 |
| Total Fat 219.9g | 0% |
| Saturated Fat 102.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 939.7mg | 0% |
| Sodium 2635.1mg | 0% |
| Total Carbohydrate 17.1g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 1.3g | |
| Protein 121.4g | 0% |
| Vitamin D 36.6IU | 0% |
| Calcium 248.7mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 1756.1mg | 0% |
Source of Calories