Filet with
Bearnaise sauce
Neon Bar
yield: 4 Servings | Prep Time: 15 minutes | Cook time: 20 Minutes
  • 4 – 6 oz. Filets
  • Salt and pepper
  • 3 Tbsp. minced shallots
  • ¼ C. white wine vinegar
  • ½ tsp. black pepper
  • 1 Tbsp. chopped, fresh tarragon
    (or 2 tsp. dried tarragon)
  • 2 large egg yolks
  • 9 Tbsp. unsalted butter, melted and hot
  • 1 tsp. fresh lemon juice


  1. Prepare filets as desired (grilled, pan fried, etc.) cooking until they are 10 degrees shy of your desired temperature. Set aside and tent with foil.
  2. In a small skillet over medium heat, add the shallots, vinegar, pepper and 1 Tbsp. fresh tarragon (or 2 tsp. dried tarragon).
  3. Bring mixture to a boil then reduce heat and simmer until all but about 2 tsp. of the liquid has evaporated.
  4. Remove from heat and pour mixture into a blender and add the egg yolks.
  5. Puree on medium speed until the yolks are well blended, about 1 minute.
  6. With the blender running on low, slowly add the hot butter (about 120°F) until the mixture is emulsified. You will want to take around 30-45 seconds to pour in all the butter. Turn the speed up to medium and blend another 30 seconds.
  7. Add the lemon juice and salt and blend 10 seconds.
  8. Top each filet with a generous portion of sauce.

TIP: This sauce will hold at 130°F in a sous vide but does not reheat well. Best if used shortly after being prepared. If you do not have a sous vide, you can pour boiling water into a glass food jar, let it sit for a minute, pour out the water and pour the sauce into the jar. Place a lid on the jar and it will hold for about 30 minutes.