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Succulent Beef Tenderloin with Silky Béarnaise Sauce

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This Succulent Beef Tenderloin with Silky Béarnaise Sauce is an elegant French-inspired main course, perfect for holidays and special dinners. Juicy, oven-roasted beef tenderloin is paired with a velvety, tarragon-infused béarnaise sauce, offering a gourmet steakhouse experience at home in just about an hour.

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

Instructions

  1. Bring the beef to room temperature. Trim any excess fat and tie with kitchen twine for even cooking. Season generously with salt and pepper.
  2. Preheat oven to 200°C (400°F). Sear the tenderloin in a hot pan until browned on all sides. Transfer to a roasting pan and roast for 25 minutes for medium-rare or 30 minutes for medium to well. Let rest for 10–15 minutes after roasting.
  3. Melt the butter and separate the clarified butter from milk solids. In a blender, combine egg yolks and vinegar. Slowly stream in warm clarified butter while blending until thick and creamy.
  4. Stir in chopped tarragon and season the béarnaise sauce with salt to taste.
  5. Slice the rested tenderloin and serve with a generous spoonful of béarnaise sauce. Garnish with additional fresh tarragon if desired.

Notes

  • Doneness Tip: Use a meat thermometer—130°F (54°C) for medium-rare, 160°F (71°C) for well-done.
  • Sauce Alternative: Swap béarnaise with red wine reduction or mushroom sauce for variety.
  • Fresh vs. Dried Tarragon: Use 1 tbsp dried tarragon if fresh isn’t available.
  • Reheat Sauce Carefully: Use a double boiler to avoid curdling.
  • Blender-Free Method: Whisk sauce by hand over low heat for a classic approach.

Nutrition

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