Ruth’s Chris Béarnaise Filet Medallions bring classic steakhouse luxury right to your own kitchen. Tender slices of beef tenderloin sear quickly in butter and olive oil, developing a rich crust while staying beautifully rosy inside. Paired with a velvety, aromatic Béarnaise sauce, this dish delivers the kind of decadence usually reserved for special nights out.
What makes this recipe shine is its balance of simplicity and elegance. Filet medallions cook rapidly, making them ideal for weeknight indulgence, while the Béarnaise brings depth through tarragon, shallot, and a gentle wine-vinegar reduction. The hot melted butter emulsifies into the egg yolks, producing a creamy, luxurious sauce that drapes perfectly over the tender steak.
This plate looks impressive, tastes extraordinary, and transforms an ordinary dinner into a restaurant-style experience. Serve it with roasted potatoes, asparagus, or a crisp salad and you’ll have a meal that rivals a high-end steakhouse.
For the full Ruth’s Chris touch, heat your plates before serving so the butter and sauce remain warm and glossy against the sizzling medallions.
Servings and Timing
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Servings: 2–3
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
Filet Medallions:
- 1–1.5 lb beef tenderloin, sliced into medallions
- Salt and black pepper
- 1–2 tbsp butter
- 1 tbsp olive oil
Quick Béarnaise Sauce:
- 2 egg yolks
- 1/2 cup hot melted butter
- 1 tbsp white wine vinegar
- 1 tbsp dry white wine
- 1 tbsp minced shallot
- 1 tsp dried tarragon (or 1 tbsp fresh)
- Pinch of salt
- Pinch of black pepper
- Optional: squeeze of lemon
Instructions:
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