Ingredients per serve


Herb Béarnaise


  • Fillet steaks 10.0 x
  • Bacon rashers 10.0 x

To Serve

  • Frozen French fries or thin cut chips 850.0 g

The filet or tenderloin cut is one of the most premium cuts of beef and the most tender. The texture, when cooked, is soft and buttery, and the flavour is mild and delicate. Cook filet mignon to medium rare or medium for best results. Accompany with crispy golden thin-cut chips (pomme frites) and herby béarnaise sauce. 



  1. Herb Béarnaise

    • Blend herbs in a blender or food processor until finely chopped and combined. 
    • Heat butter in a pan over low heat. Add eschalots and cook until translucent. Add herbs and vinegar, and continue cooking until the vinegar has reduced. Stir through KNORR Hollandaise Sauce GF, heat through, then remove and keep warm.
  2. Steak

    • Bring the steaks to room temperature. Wrap each one with bacon and secure with toothpicks. Coat steaks with a little oil and season with salt. 
    • Heat oil in a large pan over high heat. Cook steaks, turning in the pan to brown the bacon on the sides, for 8 minutes or until done to your liking. Remove and rest.
  3. To Serve

    • Deep fry fries (pomme frites) until golden and crisp. Drain. Remove toothpicks from around the steaks. 
    • Warm the béarnaise sauce and serve with steak, pomme frites, and grilled asparagus spears.