Filet Mignon with Bearnaise Sauce

1.

Preheat your oven to 400°F (200°C). Heat a heavy oven-safe skillet over medium-high heat and add olive oil.

2.

Season the filets mignons with salt and black pepper on both sides and sear them in the hot skillet for 2-3 minutes per side.

3.

Transfer the skillet with the steaks to the oven and roast until they reach desired doneness, about 5-10 minutes for medium rare.

4.

Meanwhile, in a small saucepan, combine white wine vinegar, shallots, and 2 tablespoons of tarragon. Simmer until reduced by half.

5.

In a double boiler, whisk together egg yolks and reduced vinegar mixture. Gradually whisk in melted butter until thickened.

6.

Season the Béarnaise sauce with salt, remaining tarragon, and a touch of black pepper to taste.

7.

Remove the steaks from the oven, allow them to rest for a few minutes, then top with chives and Béarnaise sauce before serving.