Name: Succulent Beef Tenderloin with Silky Bearnaise Sauce
Prep time: 10 min
Cook time: PT-485204H55M54S
Total time: PT-485204H55M54S
Cuisine: French
Ingredients: 2 beef tenderloin steaks (about 6-8 oz each); Salt and freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1/4 cup white wine vinegar; 1/4 cup dry white wine; 2 tablespoons finely chopped shallots; 1/4 cup fresh tarragon leaves, chopped; 3 large egg yolks; 1 cup unsalted butter, melted; 1 tablespoon fresh lemon juice; Salt and freshly ground black pepper, to taste

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Why You’ll Love This Recipe

Beef tenderloin is known for its exceptional tenderness, and when paired with the buttery, herb-infused Bearnaise sauce, it creates an unforgettable dining experience. The sauce, with its delicate balance of tarragon, shallots, and vinegar, adds depth to the beef’s natural flavor without overpowering it. This dish is easy to prepare yet impressive enough to wow your guests, making it the ideal choice for a special celebration, date night, or holiday meal.

Ingredients

2 beef tenderloin steaks (about 6-8 oz each)
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter

For the Bearnaise Sauce:

¼ cup white wine vinegar
¼ cup dry white wine
2 tablespoons finely chopped shallots
¼ cup fresh tarragon leaves, chopped
3 large egg yolks
1 cup unsalted butter, melted
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper, to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Bearnaise Sauce:
In a small saucepan, combine the white wine vinegar, white wine, shallots, and half of the chopped tarragon. Bring to a simmer over medium heat and cook until the liquid has reduced by half, about 5-7 minutes. Remove from heat and let it cool slightly.

Strain the mixture through a fine sieve to remove the solids, then return the liquid to the saucepan. Whisk in the egg yolks over low heat, constantly stirring to prevent curdling. Slowly add the melted butter in a steady stream while whisking until the sauce thickens and becomes smooth. Stir in the lemon juice and season with salt and pepper. Keep the sauce warm.
Cook the Beef Tenderloin:
Preheat your oven to 400°F (200°C).

Season the beef tenderloin steaks with salt and pepper on both sides. In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and sear them for about 2-3 minutes per side, until a golden-brown crust forms.

Add butter to the skillet and transfer it to the oven. Roast the steaks for about 6-8 minutes for medium-rare, or longer depending on your desired doneness. Remove the steaks from the skillet and let them rest for 5 minutes before serving.
Serve:
Plate the beef tenderloin steaks and drizzle generously with the warm Bearnaise sauce. Garnish with the remaining chopped tarragon for an extra burst of flavor and a beautiful presentation.

Servings and Timing

Servings: 2
Prep time: 10 minutes
Cook time: 15-20 minutes
Total time: 25-30 minutes

Variations

Herb Infused Bearnaise: Experiment with different herbs in your Bearnaise sauce, such as chervil or parsley, for a slightly different flavor profile.
Vegetarian Version: Replace the beef tenderloin with portobello mushrooms for a delicious vegetarian alternative that pairs wonderfully with the rich Bearnaise sauce.
Spicy Bearnaise: Add a small amount of Dijon mustard or a pinch of cayenne pepper to the Bearnaise sauce for a kick of heat.

Storage/Reheating

Storage: Store leftover beef tenderloin in an airtight container in the refrigerator for up to 3 days. Bearnaise sauce can also be stored in an airtight container in the fridge for up to 2 days.
Reheating: Reheat the beef in a skillet over medium heat, or place it in the oven at 350°F (175°C) for 5-10 minutes. To reheat the Bearnaise sauce, place it in a small saucepan over low heat, whisking occasionally until warm. If the sauce thickens too much, add a teaspoon of warm water to thin it out.

FAQs

1. How do I know when my beef tenderloin is done cooking?

The best way to check the doneness of beef tenderloin is by using a meat thermometer. For medium-rare, the internal temperature should be around 130°F (54°C).

2. Can I use a different cut of beef?

While beef tenderloin is ideal for this recipe, you can also use a ribeye or strip steak. Keep in mind that these cuts may require slightly longer cooking times.

3. Can I make the Bearnaise sauce in advance?

Yes, you can prepare the Bearnaise sauce ahead of time and store it in the fridge. Simply reheat it gently before serving.

4. How do I make sure the Bearnaise sauce doesn’t curdle?

To avoid curdling, whisk the egg yolks constantly over low heat and add the melted butter very slowly, in a thin stream. Make sure the sauce never gets too hot.

5. Can I substitute the tarragon in the Bearnaise sauce?

Yes, you can experiment with different herbs like chervil, basil, or even dill, but the flavor will be different from the classic Bearnaise sauce.

6. What side dishes pair well with beef tenderloin and Bearnaise sauce?

Consider pairing this dish with roasted vegetables, mashed potatoes, or a fresh green salad to balance the richness of the beef and sauce.

7. How do I achieve the perfect sear on the beef tenderloin?

Ensure your skillet is preheated and that you don’t overcrowd the pan when searing. Allow the beef to cook undisturbed for a few minutes to develop a nice crust.

8. Can I cook the beef tenderloin on the grill instead of in the oven?

Yes, grilling the beef tenderloin is a great option. Preheat the grill to medium-high heat and cook the steaks for 4-6 minutes per side for medium-rare.

9. How long should I let the beef tenderloin rest after cooking?

Allow the beef tenderloin to rest for 5-10 minutes after cooking to ensure the juices redistribute, resulting in a more tender steak.

10. What’s the best way to serve the beef tenderloin?

Serve the beef tenderloin with a generous drizzle of Bearnaise sauce and garnish with extra fresh herbs. Pair with your favorite sides for a well-rounded meal.

Conclusion

This succulent beef tenderloin with silky Bearnaise sauce is a showstopper of a dish that’s sure to impress anyone lucky enough to sit down for a meal. Whether for a special occasion or just a treat for yourself, this recipe offers the perfect combination of tenderness, flavor, and elegance. Enjoy!

Succulent Beef Tenderloin with Silky Bearnaise Sauce