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
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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