Tenderloin with Easy Bearnaise Sauce

This dish pairs the succulence of beef tenderloin with the creamy richness of a simplified Bearnaise sauce, creating a gastronomic experience that is both decadent and delightfully simple to prepare. 

Ingredients:

For the Beef Fillet:

4 lbs. Beef Fillet (Tenderloin)

Salt and pepper

For the Easy Bearnaise Sauce:

4 egg yolks

1 tbsp white wine vinegar

2/3 cup unsalted butter

2 tbsp fresh tarragon, leaves only, chopped

Salt to taste

Directions:

Preheat the oven to 400F.

Let the beef come to room temperature.

Trim the wider part of the beef fillet to obtain two pieces of equal width. Tie each piece with kitchen twine, then season with salt and pepper.

Heat a large frying pan over high heat and sear the beef on all sides until golden

Transfer to the oven and roast for 25 minutes for medium-rare or 30 minutes for well-done. Let rest for 10-15 minutes before serving.

For the sauce, melt the butter in a saucepan until it starts to bubble. Remove from heat and separate the yellow clarified butter from the white sediment.

Blend the egg yolks with white wine vinegar until pale. Gradually add the melted butter, continuing to blend until the sauce thickens and nearly triples in volume.

Stir in the chopped tarragon and season with salt. Keep warm until serving.

Tenderloin with Easy Bearnaise Sauce

This dish pairs the succulence of beef tenderloin with the creamy richness of a simplified Bearnaise sauce, creating a gastronomic experience that is both decadent and delightfully simple to prepare. 

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Course Main Course

Cuisine American

Ingredients

  

1x2x3x

For the Beef Fillet:

• 4 lbs. Beef Fillet Tenderloin
• Salt and pepper

For the Easy Bearnaise Sauce:

• 4 egg yolks
• 1 tbsp white wine vinegar
• 2/3 cup unsalted butter
• 2 tbsp fresh tarragon leaves only, chopped
• Salt to taste

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Instructions

 

• Preheat the oven to 400F.
• Let the beef come to room temperature.
• Trim the wider part of the beef fillet to obtain two pieces of equal width. Tie each piece with kitchen twine, then season with salt and pepper.
• Heat a large frying pan over high heat and sear the beef on all sides until golden
• Transfer to the oven and roast for 25 minutes for medium-rare or 30 minutes for well-done. Let rest for 10-15 minutes before serving.
• For the sauce, melt the butter in a saucepan until it starts to bubble. Remove from heat and separate the yellow clarified butter from the white sediment.
• Blend the egg yolks with white wine vinegar until pale. Gradually add the melted butter, continuing to blend until the sauce thickens and nearly triples in volume.
• Stir in the chopped tarragon and season with salt. Keep warm until serving.

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