“BUTTER BATHED” BEEF TENDERLOIN Recipe

Prepare the Beef Tenderloin

Season the beef tenderloin generously with salt and black pepper. Let it rest at room temperature for about 30 minutes.

Sear the Beef

In a large skillet, melt half of the butter over medium-high heat. Add the tenderloin and sear on all sides until browned (about 3-4 minutes per side).

Butter Bath

Reduce the heat to medium-low and add the remaining butter, garlic, and truffle oil to the pan. Baste the beef continuously with the melted butter for about 10-15 minutes or until it reaches your desired doneness.

Prepare the Bearnaise Sauce

In a separate saucepan, combine tarragon, apple cider vinegar, and a few tablespoons of water. Heat until simmering. Remove from heat and let infuse for 10 minutes. Strain the mixture and return the liquid to the pan. Whisk in the egg yolks and cook over low heat until thickened. Slowly whisk in melted butter until combined. Season with salt and pepper.

Cook the Pommes Fondant

Peel and cut the potatoes into cylindrical shapes. In a separate pan, melt butter and place the potatoes cut-side down. Add stock to cover halfway and cook on low heat until tender and golden brown, about 25-30 minutes.

Serve

Slice the beef tenderloin and arrange on plates. Drizzle with the apple tarragon bearnaise and serve with celeriac and pommes fondant on the side.