Sautéed Filet Mignon with Béarnaise

Foundations Referenced

• → Béarnaise Sauce
• → Carryover Cooking

Ingredients

• 2 filet mignon steaks, 6–8 oz each, 1.5" thick
• Salt, pepper
• 2 tbsp high-smoke-point oil (grapeseed, avocado)
• 2 tbsp butter
• 2 garlic cloves, crushed
• 2 sprigs thyme
• Béarnaise sauce (→ foundation)

Method

1. Temper and season: Remove steaks from fridge 30 min ahead. Pat very dry. Season generously.

2. Sear: Heat oil in cast iron or heavy skillet over high heat until just smoking. Place steaks gently away from you. Sear 3–4 min without moving until a deep crust forms. Flip.

3. Baste: Add butter, garlic, and thyme. Tilt pan, spoon foaming butter over steaks repeatedly for 2–3 min. Pull at 125°F for medium-rare.

4. Rest: Transfer to a wire rack (not a plate — prevents steaming the bottom). Rest 8 min.

5. Plate: Place steak on warm plate. Spoon béarnaise alongside or partially over the top.

What You're Learning

• The importance of a dry surface for Maillard reaction
• Butter basting: aromatized fat continuously bastes the protein
• Why a wire rack for resting beats a plate
• Béarnaise is hollandaise's sophisticated sibling — same technique, different flavor profile
• Temperature management: high heat for sear, then moderate for basting