Name: Succulent Beef Tenderloin with Silky Béarnaise Sauce
Prep time: 20 min
Cook time: PT-488375H54M49S
Total time: 1 h
Cuisine: French-Inspired
Ingredients: 1.8 kg (4 lbs) beef fillet (tenderloin); Salt and pepper to taste; 4 egg yolks; 1 tablespoon white wine vinegar; 160g (2/3 cup) unsalted butter; 10g (2 tablespoons) fresh tarragon, leaves only, chopped; Salt to taste

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When I want to bring a touch of gourmet elegance to my dinner table, I turn to this Succulent Beef Tenderloin with Silky Béarnaise Sauce. The tenderloin is buttery and juicy, seared to golden perfection and then oven-roasted for the perfect finish. Topped with a rich, velvety béarnaise sauce infused with fresh tarragon, it’s a dish that feels indulgent yet is surprisingly easy to prepare. Whether I’m celebrating a special occasion or simply treating myself, this recipe never disappoints.

Why You’ll Love This Recipe

I love how this recipe strikes the perfect balance between luxury and simplicity. The beef tenderloin is incredibly tender and flavorful with minimal effort, and the béarnaise sauce adds a French bistro flair that feels special. It’s a restaurant-quality meal I can make at home with basic kitchen tools. The steps are straightforward, and the ingredients are easy to find, but the results are undeniably impressive. It’s my favorite go-to for holidays, anniversaries, or any evening when I want to elevate the dining experience.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Beef Tenderloin:

1.8 kg (4 lbs) beef fillet (tenderloin)
Salt and pepper to taste

For the Béarnaise Sauce:

4 egg yolks
1 tablespoon white wine vinegar
160g (2/3 cup) unsalted butter
10g (2 tablespoons) fresh tarragon, leaves only, chopped
Salt to taste

Directions

Prep the Beef:
I let the beef come to room temperature first—it helps with even cooking. Then I trim any extra fat and tie the fillet with kitchen twine so it holds its shape. I season it generously with salt and pepper on all sides.
Sear and Roast:
I preheat my oven to 200°C (400°F). In a large frying pan over high heat, I sear the tenderloin until it’s deeply browned on all sides. Then I transfer it to a roasting pan and roast it for about 25 minutes for medium-rare or 30 minutes for well-done. I let it rest for 10–15 minutes after roasting to keep it juicy.
Make the Béarnaise Sauce:
While the beef rests, I melt the butter in a saucepan over medium heat, then remove it from the heat and separate the clarified butter from the milk solids.
In a blender, I blend the egg yolks with white wine vinegar until slightly thickened. Then I slowly stream in the warm clarified butter while blending until the sauce thickens and becomes pale and creamy. I stir in the chopped tarragon and season with salt.
Serve:
I slice the tenderloin into thick, even pieces and spoon over the warm béarnaise sauce. A sprinkle of fresh tarragon on top makes it look as good as it tastes.

Servings and timing

This recipe serves about 6 to 8 people. It takes roughly 20 minutes to prep, 25 to 30 minutes to roast, and about 10 minutes to make the sauce—so I usually plan for 1 hour total. It’s a great centerpiece for dinner parties or special meals.

Variations

Sometimes I swap out the tarragon in the béarnaise for dill or chervil for a milder herbal note. I’ve also used this same sauce on grilled steak or salmon when I want something a little different. If I’m out of tenderloin, a ribeye roast or sirloin can work just as well—it’s all about that sauce. And when I want something bolder, I skip the béarnaise and serve the beef with a rich red wine reduction or creamy mushroom sauce.

storage/reheating

I store leftover beef in an airtight container in the fridge for up to 3 days. The béarnaise sauce is best enjoyed fresh, but I can gently reheat it using a double boiler to keep it from curdling. I avoid microwaving the sauce, as it tends to separate.

FAQs

How do I know when the beef is done?

I use a meat thermometer to get it just right. For medium-rare, I look for 130°F (54°C), and for well-done, around 160°F (71°C). Letting the meat rest afterward is key for juiciness.

Can I make the béarnaise sauce ahead of time?

Béarnaise is best fresh, but I sometimes make it an hour or two in advance and keep it warm over a double boiler until serving time.

What if I don’t have a blender?

No problem. I whisk the egg yolks and vinegar over a double boiler until thickened, then slowly whisk in the butter by hand. It just takes a bit more patience.

Can I use dried tarragon?

Yes, though fresh gives the best flavor. If I use dried, I reduce the amount to about 1 tablespoon since it’s more concentrated.

What sides go best with this dish?

I usually pair it with roasted vegetables, mashed potatoes, or a crisp salad to balance the richness. And a glass of full-bodied red wine never hurts.

Conclusion

Succulent Beef Tenderloin with Silky Béarnaise Sauce is my favorite way to elevate a meal from everyday to extraordinary. The tender, juicy roast paired with the creamy, herby sauce creates a luxurious dish that always wows. It’s easier than it looks, and once I made it the first time, it quickly became a staple for all my special dinners. If I want to impress without stress, this is the dish I turn to every time.