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Succulent Beef Tenderloin with Silky Bearnaise Sauce

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Succulent beef tenderloin steaks served with a rich and velvety Bearnaise sauce, perfect for special occasions or indulgent dinners.

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:

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Cook the Beef Tenderloin: Preheat your oven to 400°F (200°C).
  5. 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.
  6. 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.
  7. 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.

Notes

  • For a different flavor, experiment with chervil or parsley in the Bearnaise sauce.
  • For a vegetarian option, substitute the beef tenderloin with portobello mushrooms.
  • If you want a spicy version, add Dijon mustard or cayenne pepper to the Bearnaise sauce.
  • Store leftover beef in an airtight container for up to 3 days; the Bearnaise sauce can be stored for up to 2 days in the fridge.
  • Reheat the Bearnaise sauce gently on low heat, adding a small amount of warm water if it thickens too much.

Nutrition

Find it online: https://recipesbyjanet.com/succulent-beef-tenderloin-with-silky-bearnaise-sauce/