Beef Tenderloin Bearnaise Recipe
Make Beef Tenderloin Bearnaise Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Tenderloin
Bearnaise Sauce
Method
Beef Tenderloin Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Season the Beef
Rub the beef tenderloin with olive oil, then season generously with salt and black pepper.
- 3
Sear the Beef
In a large, oven-safe skillet over medium-high heat, sear the beef tenderloin on all sides until browned, about 3-4 minutes per side.
- 4
Roast the Beef
Transfer the skillet to the preheated oven and roast for about 20-25 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare.
- 5
Rest the Beef
Remove the skillet from the oven and let the beef rest for 10 minutes before slicing.
Bearnaise Sauce Preparation
- 6
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Keep it warm but not bubbling.
- 7
Prepare the Reduction
In a separate saucepan, combine the shallots, white wine vinegar, dry white wine, and half of the chopped tarragon. Simmer over medium heat until reduced by half, about 5-7 minutes. Strain and set aside.
- 8
Whisk the Egg Yolks
In a heatproof bowl, whisk the egg yolks with the reduction until pale and thick. Place this bowl over a pot of simmering water (double boiler) and continue whisking.
- 9
Emulsify the Sauce
Slowly drizzle in the melted butter while whisking continuously until the sauce thickens and is creamy. Remove from heat.
- 10
Finish the Sauce
Stir in the remaining tarragon, and season with salt and black pepper to taste.