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Fillet Steaks with Mock Bearnaise

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“The Mock Bearnaise is a very tasty topping for the fillet steaks (or any steak for that matter). You'll never want to have them any other way again.”

Ingredients Nutrition

  • 4 steak fillets, cut 1 ½ inches thick
  • 2 tablespoons oil
  • salt & freshly ground black pepper
  • Mock Bearnaise Sauce
  • 2 tablespoons lemon juice
  • 3 egg yolks
  • salt & freshly ground black pepper
  • 34 cup unsalted butter, cut up
  • 1 shallot, very finely chopped
  • 1 teaspoon chopped fresh tarragon, ½ t dried


  1. Let the fillet steaks sit at room temperature for 20 minutes.
  2. Heat the oil in a large skillet and when it is quite hot, add the steaks with salt and pepper to taste and cook over a fairly high heat, turning them every minute, until they are cooked for 6 minutes altogether (for rare), 8 minutes (for medium-rare), and 10 minutes (for well-done).
  3. Meanwhile, put the lemon juice and egg yolks in the container of a blender or food processor and add salt and pepper to taste.
  4. Melt the butter, turn on the machine, remover the insert cap, and drizzle the hot butter in a slow, steady stream.
  5. When it is all incorporated, turn off the machine, add the chopped shallots and tarragon, and turn the machine on for less than 5 seconds just to combine them.
  6. Arrange a fillet steak on each plate and pour the mock Bearnaise on the side of each steak.
  7. Serve immediately.

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