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Perfect Filet Mignon Recipe with Creamy Béarnaise and Duchess Potatoes Made Easy

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This elegant yet approachable recipe features tender filet mignon steaks paired with rich, creamy béarnaise sauce and crispy duchess potatoes, perfect for special occasions or a comforting meal at home.

Ingredients

Scale
  • 2 whole filet mignon steaks (about 6 oz / 170 g each), trimmed and room temperature
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 large egg yolks, room temperature
  • 1 tablespoon white wine vinegar
  • 1 tablespoon dry white wine or water
  • 2 tablespoons minced shallots
  • 1 tablespoon fresh tarragon, finely chopped (plus extra for garnish)
  • 4 tablespoons unsalted butter, melted and warm
  • Salt and white pepper, to taste
  • 2 large russet potatoes (about 1 lb / 450 g), peeled and cut into chunks
  • 3 tablespoons unsalted butter, softened
  • 1/4 cup heavy cream (or whole milk for lighter texture)
  • 2 large egg yolks
  • Salt, white pepper, and a pinch of freshly grated nutmeg

Instructions

  1. Prepare the Duchess Potatoes: Place peeled potato chunks in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until very tender, about 15-20 minutes. Drain well and return to the pot to dry out for 1-2 minutes over low heat.
  2. Mash the Potatoes: Using a ricer or masher, mash the potatoes until smooth. Stir in softened butter, heavy cream, egg yolks, salt, white pepper, and a pinch of nutmeg. Mix until creamy but not runny. Transfer to a piping bag fitted with a large star tip.
  3. Pipe and Bake: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Pipe the potatoes into small rosettes or mounds about 2 inches in diameter. Bake for 15-20 minutes or until golden and crisp on the edges.
  4. Make the Béarnaise Reduction: In a small saucepan, combine white wine vinegar, white wine, minced shallots, and half the tarragon. Simmer over medium heat until reduced by half, about 5 minutes. Strain and set aside to cool slightly.
  5. Whisk the Béarnaise: In a heatproof bowl or double boiler over simmering water, whisk egg yolks and the vinegar reduction continuously until thick and pale (about 3-4 minutes). Slowly drizzle in the warm melted butter while whisking, until sauce is thick and creamy. Stir in remaining tarragon, salt, and white pepper. Remove from heat and keep warm. If sauce gets too thick, whisk in a teaspoon of warm water to loosen.
  6. Cook the Filet Mignon: Pat steaks dry and season generously with salt and pepper. Heat olive oil and 1 tablespoon butter in a heavy skillet over medium-high heat until shimmering. Add steaks and sear for about 3-4 minutes per side for medium-rare (internal temp 130°F / 54°C). During the last minute, add remaining butter and spoon melted butter over the steaks to baste.
  7. Rest and Serve: Transfer steaks to a warm plate and let rest for 5 minutes. Plate the filet mignon alongside the golden duchess potatoes, then spoon a generous amount of creamy béarnaise over the steak. Garnish with extra tarragon if you like.

Notes

Keep an eye on the béarnaise sauce temperature to prevent it from breaking; whisk in warm water if it thickens too much. Rest the steak for 5 minutes after cooking to retain juices. Duchess potatoes can be prepped ahead and reheated. For dairy-free options, substitute butter with plant-based alternatives and use coconut cream instead of heavy cream.

Nutrition

Keywords: filet mignon, béarnaise sauce, duchess potatoes, steak recipe, French cuisine, elegant dinner, special occasion meal

Find it online: https://tessierecipes.com/perfect-filet-mignon-recipe-with-creamy-b-e-arnaise-and-duchess-potatoes-made-easy/