Perfect Beef Fillet with Easy Béarnaise Sauce: Foolproof Restaurant-Quality Recipe

Bring fine dining into your home with this tender, juicy beef fillet paired with a silky, no-fail béarnaise sauce. Perfect for special occasions or whenever you want to impress!

There’s something magical about slicing into a Perfect Beef Fillet with Easy Béarnaise Sauce and seeing that blush-pink center. It’s the kind of dish that makes any dinner feel like a five-star experience. I’ll never forget my first attempt—let’s just say it ended with pizza delivery! But after refining my method, I’m excited to share this foolproof recipe that guarantees restaurant-quality results every single time.

Whether it’s Christmas dinner, an anniversary, or simply a night where you want to treat yourself, this beef fillet with béarnaise sauce is your ticket to culinary greatness. And the best part? The “cheater’s” béarnaise sauce comes together in just 5 minutes using an immersion blender—no fuss, no split sauce.

Why This Beef Fillet with Béarnaise Sauce Works

Foolproof method

I’ll guide you through each step, from seasoning to searing to resting, so you can cook your beef fillet to perfection every time.

5-minute béarnaise sauce

Forget whisking over a double boiler. This immersion blender technique creates a thick, creamy béarnaise without the stress.

Perfect for special occasions

Elevate your dinner party or holiday meal with this stunning main course. Your guests will rave about it!

Surprisingly easy

Ready in under an hour, this dish looks and tastes luxurious but is simple enough for any confident home cook.

Ingredients You’ll Need

For the Beef Fillet

• 4 lbs (1.8 kg) beef fillet (tenderloin), trimmed
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons neutral oil (like canola or vegetable)

For the Easy Béarnaise Sauce

• 4 large egg yolks
• 1 tablespoon white wine vinegar
• 2/3 cup (160g) unsalted butter
• 2 tablespoons fresh tarragon, finely chopped
• Salt to taste
• Pinch of white pepper (optional)

Equipment

• Cast iron skillet or oven-safe heavy pan
• Instant-read thermometer
• Immersion blender
• Kitchen twine
• Sharp knife

How to Make the Perfect Beef Fillet with Easy Béarnaise Sauce

Prepare the Beef Fillet

• Remove the beef from the fridge about 30-45 minutes before cooking to let it come to room temperature for even cooking.
• Preheat your oven to 400°F (200°C).
• If the fillet tapers, cut it into two portions or fold and tie the thin end underneath to ensure even cooking.
• Tie with kitchen twine at 2-inch intervals to help the fillet hold its shape.
• Pat dry and season generously with salt and pepper on all sides.

Sear and Roast

• Heat your skillet over high heat until very hot. Add oil, then sear the beef on all sides until browned—about 2-3 minutes per side.
• Transfer the skillet to the oven. Cook until your preferred doneness:
  • Medium-rare: 130°F (55°C) – about 20-25 min
  • Medium: 135°F (57°C) – about 25-30 min
  • Medium-well: 140°F (60°C) – about 30-35 min

Tip: Check with a thermometer early to avoid overcooking.

Rest the Beef

• Remove from oven and tent loosely with foil.
• Let rest for 10-15 minutes to allow juices to redistribute (the internal temp will rise about 5°F).

Make the Easy Béarnaise Sauce

• Melt the butter and let the milk solids settle. Pour off the clear butter.
• In a tall container, blend egg yolks and vinegar with an immersion blender until pale.
• With the blender running, slowly drizzle in the hot butter until thick and creamy.
• Stir in tarragon, salt, and white pepper.

Serve

• Remove twine, slice the beef into thick medallions, and serve with generous spoonfuls of the béarnaise sauce.

Serving Suggestions

Pair your Perfect Beef Fillet with Easy Béarnaise Sauce with:

• Hasselback potatoes or creamy mashed potatoes
• Roasted asparagus or honey-glazed carrots
• A bold red wine like Cabernet Sauvignon or Malbec

Finish your meal with a light dessert like chocolate mousse or crème brûlée for the ultimate fine-dining experience.

Expert Tips for Success

Use a thermometer. It’s the key to perfect doneness—no guessing.

Thin end trick. Fold or cut off the thin end to avoid overcooking.

Keep béarnaise warm. Store in a thermos or over barely warm water until serving.

Make ahead. Season and tie the beef up to 24 hours ahead. Béarnaise is best made fresh.

Frequently Asked Questions

Can I use another cut of beef?
Yes! Strip loin or ribeye roast work too, but beef fillet is the most tender and reliable.

What if I don’t have tarragon?
Try fresh chervil or parsley. Dried herbs won’t provide the same flavor.

How do I store leftovers?
Store beef in the fridge up to 3 days. Reheat gently. Béarnaise doesn’t store well—best made fresh.

Can I double this recipe?
Definitely! Use two fillets for better control over cooking.

Final Thoughts

This Perfect Beef Fillet with Easy Béarnaise Sauce recipe will make you feel like a pro chef. It’s impressive, luxurious, and truly achievable at home. Whether you’re cooking for a holiday meal or a special date night, this dish is sure to become a favorite.