Beef Tenderloin Recipe
w/ Bearnaisse Butter, Parmesan Risotto and Asparagus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef Tenderloin
Bearnaise Butter
Parmesan Risotto
Asparagus
Method
Beef Tenderloin
- 1
- 2
Roast the Beef
Transfer the seared beef to the oven and roast for about 20-25 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare. Remove from the oven and let rest for 10 minutes before slicing.
Bearnaise Butter
- 3
Make Bearnaise Butter
In a small saucepan, melt the unsalted butter over low heat. In another pan, sauté the minced shallots in a little butter until translucent, then add to the melted butter. Stir in chopped tarragon and lemon juice. Let cool and then transfer to a small bowl.
Parmesan Risotto
- 4
Prepare the Risotto
In a saucepan, bring the chicken broth to a simmer. In a separate pan, melt 2 tablespoons of butter over medium heat, add chopped onion and garlic, and sauté until soft. Stir in the arborio rice and cook for 1-2 minutes. Add the white wine and stir until absorbed.
- 5
Cook the Risotto
Gradually add the simmering chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente (about 18-20 minutes). Stir in the parmesan cheese, salt, and black pepper.