Ruth’s Chris Béarnaise Filet Medallions

Instructions:

1. Season the filet medallions generously with salt and black pepper.
2. Heat the butter and olive oil in a skillet over medium-high heat until hot and shimmering.
3. Sear the medallions for 3–4 minutes per side for medium-rare, then transfer them to rest.
4. For the Béarnaise sauce: In a small pot, simmer the vinegar, wine, shallot, and tarragon until reduced by half.
5. Strain the reduction if you prefer a smooth sauce.
6. In a heatproof bowl, whisk the egg yolks with the warm reduction.
7. Slowly drizzle in the hot melted butter while whisking constantly until the sauce becomes thick and creamy.
8. Season with salt, pepper, and an optional squeeze of lemon.
9. Spoon the warm Béarnaise over the rested filet medallions and serve immediately.

Variations

• Add a splash of brandy to the pan and deglaze before resting the medallions for extra depth.
• Use fresh tarragon in the sauce for brighter herbal flavor.
• Add a pinch of cayenne for subtle heat.
• Serve with sautéed mushrooms or garlic mashed potatoes for a full steakhouse-style plate.

Tips

• Heat your plates before serving to mimic the Ruth’s Chris sizzling presentation.
• Whisk the Béarnaise continuously to ensure it emulsifies smoothly.
• If the sauce thickens too much, whisk in a teaspoon of warm water.
• Allow the medallions to rest to keep them tender and juicy.