Filet Mignon and Béarnaise Sandwich

Name: Filet Mignon and Béarnaise Sandwich
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 2 lb filet mignon steaks (6 oz each); 1 tbsp olive oil; 2 tbsp unsalted butter; 2 clove garlic, smashed; 2 sprigs fresh tarragon; 1 baguette French baguette, sliced lengthwise and lightly toasted; 1 cup fresh arugula; 1 tbsp chopped fresh chives; 2 large shallots, thinly sliced into rings; 0.5 cup avocado oil; 1 pinch salt; 2 tbsp white wine vinegar; 2 tbsp dry white wine; 2 tbsp finely minced shallots; 1 tbsp fresh tarragon, minced; 1 stick unsalted butter, melted and warm; 1 tsp Dijon mustard; 1 pinch salt; 1 pinch black pepper; 1 squeeze fresh lemon juice (optional)

This Filet Mignon and Béarnaise Sandwich is a luxurious treat that combines tender, juicy steak with a rich and creamy Béarnaise sauce, crispy shallots, and fresh arugula, all nestled in a toasted French baguette. It's a perfect indulgence for a special occasion or when you want to treat yourself to something truly delicious. The combination of flavors and textures is simply irresistible!

filet mignon steaks (6 oz each)

baguette French baguette, sliced lengthwise and lightly toasted

chopped fresh chives

large shallots, thinly sliced into rings

finely minced shallots

fresh tarragon, minced

stick unsalted butter, melted and warm

squeeze fresh lemon juice (optional)

Step 1

Heat avocado oil in a small saucepan over medium heat.

Step 2

Fry the shallots until they turn deep golden brown.

Step 3

Remove the shallots and drain them on paper towels.

Step 4

Lightly sprinkle with salt while they are still hot.

Step 1

Season the filet mignon steaks generously with salt and black pepper.

Step 2

Heat olive oil in a pan over medium-high heat.

Step 3

Sear the steaks for 2–3 minutes on each side for medium-rare.

Step 4

Add butter, smashed garlic, and tarragon to the pan.

Step 5

Baste the steaks with the butter mixture for 1–2 minutes.

Step 6

Let the steaks rest for 5 minutes, then slice them thinly against the grain.

Step 1

In a small saucepan, combine white wine vinegar, dry white wine, minced shallots, and half of the tarragon.

Step 2

Simmer over medium heat until the liquid is reduced to half its original volume.

Step 3

Let the mixture cool slightly, then strain it.

Step 4

In a food processor, blend the egg yolks with a pinch of salt.

Step 5

Slowly drizzle in the vinegar reduction, melted butter, and lemon juice while blending.

Step 6

Stir in the Dijon mustard and the remaining tarragon, then adjust the seasoning to taste.

Step 7

Keep the sauce warm until ready to use.

Step 1

Lay fresh arugula on the bottom half of the toasted French baguette.

Step 2

Place the sliced filet mignon on top of the arugula.

Step 3

Spoon the warm Béarnaise sauce over the steak.

Step 4

Top with crispy shallots and a sprinkle of chopped chives.

Step 5

Close the sandwich with the top half of the baguette and slice for presentation.

Make sure to let the steaks rest after cooking to retain their juices.

Prepare the Béarnaise sauce just before serving to keep it warm and fresh.

For extra flavor, toast the baguette with a little butter or olive oil.

Can I use a different cut of steak?

Yes, you can use other tender cuts of steak like ribeye or strip steak, but the cooking time may vary.

Can I make the Béarnaise sauce ahead of time?

It's best to make the Béarnaise sauce fresh, but you can keep it warm for a short time before serving.

What can I use instead of arugula?

You can substitute arugula with spinach, mixed greens, or even watercress for a similar flavor profile.

Can I make this sandwich gluten-free?

Yes, you can use a gluten-free baguette or bread to make this sandwich suitable for a gluten-free diet.

What wine pairs well with this sandwich?

A full-bodied red wine like Cabernet Sauvignon or a light Pinot Noir pairs wonderfully with the flavors of this sandwich.

filet mignon steaks (6 oz each)

baguette French baguette, sliced lengthwise and lightly toasted

chopped fresh chives

large shallots, thinly sliced into rings

finely minced shallots

fresh tarragon, minced

stick unsalted butter, melted and warm

squeeze fresh lemon juice (optional)

Step 1

Heat avocado oil in a small saucepan over medium heat.

Step 2

Fry the shallots until they turn deep golden brown.

Step 3

Remove the shallots and drain them on paper towels.

Step 4

Lightly sprinkle with salt while they are still hot.

Step 1

Season the filet mignon steaks generously with salt and black pepper.

Step 2

Heat olive oil in a pan over medium-high heat.

Step 3

Sear the steaks for 2–3 minutes on each side for medium-rare.

Step 4

Add butter, smashed garlic, and tarragon to the pan.

Step 5

Baste the steaks with the butter mixture for 1–2 minutes.

Step 6

Let the steaks rest for 5 minutes, then slice them thinly against the grain.

Step 1

In a small saucepan, combine white wine vinegar, dry white wine, minced shallots, and half of the tarragon.

Step 2

Simmer over medium heat until the liquid is reduced to half its original volume.

Step 3

Let the mixture cool slightly, then strain it.

Step 4

In a food processor, blend the egg yolks with a pinch of salt.

Step 5

Slowly drizzle in the vinegar reduction, melted butter, and lemon juice while blending.

Step 6

Stir in the Dijon mustard and the remaining tarragon, then adjust the seasoning to taste.

Step 7

Keep the sauce warm until ready to use.

Step 1

Lay fresh arugula on the bottom half of the toasted French baguette.

Step 2

Place the sliced filet mignon on top of the arugula.

Step 3

Spoon the warm Béarnaise sauce over the steak.

Step 4

Top with crispy shallots and a sprinkle of chopped chives.

Step 5

Close the sandwich with the top half of the baguette and slice for presentation.

Make sure to let the steaks rest after cooking to retain their juices.

Prepare the Béarnaise sauce just before serving to keep it warm and fresh.

For extra flavor, toast the baguette with a little butter or olive oil.

Can I use a different cut of steak?

Yes, you can use other tender cuts of steak like ribeye or strip steak, but the cooking time may vary.

Can I make the Béarnaise sauce ahead of time?

It's best to make the Béarnaise sauce fresh, but you can keep it warm for a short time before serving.

What can I use instead of arugula?

You can substitute arugula with spinach, mixed greens, or even watercress for a similar flavor profile.

Can I make this sandwich gluten-free?

Yes, you can use a gluten-free baguette or bread to make this sandwich suitable for a gluten-free diet.

What wine pairs well with this sandwich?

A full-bodied red wine like Cabernet Sauvignon or a light Pinot Noir pairs wonderfully with the flavors of this sandwich.

Filet Mignon and Béarnaise Sandwich

Stuck mid-recipe?

Ingredients

For the Sandwich

For the Crispy Shallots

For the Béarnaise Sauce

Want to keep this recipe for later? We can email it to you!

How to make Filet Mignon and Béarnaise Sandwich

Prepare the Crispy Shallots

Cook the Filet Mignon

Make the Béarnaise Sauce

Assemble the Sandwich

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

@munchiesbymitchell

Filet Mignon and Béarnaise Sandwich

Stuck mid-recipe?

Ingredients

For the Sandwich

For the Crispy Shallots

For the Béarnaise Sauce

Want to keep this recipe for later? We can email it to you!

How to make Filet Mignon and Béarnaise Sandwich

Prepare the Crispy Shallots

Cook the Filet Mignon

Make the Béarnaise Sauce

Assemble the Sandwich

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

@munchiesbymitchell