Succulent Beef Tenderloin with Silky Béarnaise Sauce
Juicy beef tenderloin paired with a luscious Béarnaise—perfect for an elegant dinner that’s sure to impress.
Ingredients:
1 whole beef tenderloin, trimmed and tied
Salt and freshly ground black pepper
2 tbsp oil (for searing)
For the Béarnaise Sauce:
¾ cup unsalted butter
3 egg yolks
1½ tbsp white wine vinegar
1 tbsp chopped fresh tarragon
Salt, to taste
Directions:
Prep the Beef:
Preheat your oven to 400°F (200°C). Let the beef sit at room temperature. Trim and tie the fillet to ensure even cooking. Season generously with salt and pepper.
Sear the Beef:
Heat a large skillet over high heat. Add oil and sear the beef on all sides until browned. Transfer to a roasting pan and roast in the oven for 25 minutes for medium-rare, or 30 minutes for well-done. Once done, let the meat rest for 10–15 minutes before slicing.
Make the Béarnaise Sauce:
In a small saucepan, melt the butter until bubbling. Remove from heat and allow the solids to settle—pour off the clear clarified butter.
In a blender, combine the egg yolks and white wine vinegar. Blend until pale and slightly thickened. Slowly drizzle in the warm clarified butter while blending until the sauce is thick and creamy. Stir in chopped tarragon and season with salt. Keep warm.
Serve:
Slice the rested beef and serve topped with or alongside the warm Béarnaise sauce. Enjoy with your favorite side dish.
Prep Time: 20 minutes
Cooking Time: 25–30 minutes
Total Time: 45–50 minutes
Kcal: ~550 per serving (approximate)
Servings: 4