Succulent Beef Tenderloin with Silky Béarnaise Sauce

Introduction

Beef tenderloin is renowned for its tenderness and rich flavor, making it a favorite choice for many meat lovers. When cooked properly, it can be juicy and melt-in-your-mouth delicious. Paired with a silky Béarnaise sauce, this dish elevates a simple steak dinner into a gourmet feast. This article will guide you through making Succulent Beef Tenderloin with Silky Béarnaise Sauce, an impressive dish perfect for special occasions or a cozy dinner at home.

Why Make This Recipe

This recipe stands out for several reasons. First, beef tenderloin is one of the most tender cuts of meat, and when cooked correctly, it becomes incredibly juicy. Second, the Béarnaise sauce adds a beautiful, creamy texture and a burst of flavor that complements the beef perfectly. Whether you are preparing a romantic dinner or celebrating a milestone, this dish is sure to impress your guests. The combination of ingredients is simple but yields a restaurant-quality meal that anyone can enjoy.

How to Make Succulent Beef Tenderloin with Silky Béarnaise Sauce

Making this dish involves two main components: the beef tenderloin and the Béarnaise sauce. Follow these steps for a delightful result.

Ingredients:

4 beef tenderloin steaks (6 oz each)
2 tablespoons olive oil
2 tablespoons butter
Salt and freshly cracked black pepper
2 cloves garlic, smashed
2 sprigs fresh rosemary or thyme
2 tablespoons white wine vinegar
2 tablespoons dry white wine
2 tablespoons shallots, finely minced
1 teaspoon dried tarragon (or 1 tablespoon fresh)
2 egg yolks
1/2 cup unsalted butter, melted
Salt and white pepper, to taste
1 teaspoon lemon juice (optional)

Directions:

Let the beef tenderloin come to room temperature. This will ensure even cooking.
Season both sides with salt and pepper. This enhances the flavor of the meat.
Heat olive oil in a cast iron skillet over high heat. Once hot, add the steaks.
Sear the steaks for 3-4 minutes per side for medium-rare. Avoid moving the steaks around too much; simply let them sear.
Add butter, smashed garlic, and herbs to the pan. As the butter melts, baste the steaks with melted butter for 1-2 minutes.
Transfer the steaks to a plate and let them rest for 5 minutes. Resting allows the juices to redistribute throughout the meat.
For the Béarnaise sauce, combine vinegar, wine, shallots, and tarragon in a small saucepan. Simmer until reduced to about 2 tablespoons. Strain and cool slightly.
Whisk egg yolks with the reduction over a double boiler until thickened. Be careful not to cook the yolks too quickly or they will scramble.
Slowly drizzle in melted butter while whisking continuously. This will create a smooth and silky sauce.
Season with salt, white pepper, and lemon juice, if desired. Adjust the flavors to your liking.
Spoon Béarnaise over the rested beef tenderloin and serve immediately.

How to Serve Succulent Beef Tenderloin with Silky Béarnaise Sauce

Serve this dish hot from the skillet. Pair it with sides like roasted vegetables, mashed potatoes, or a light salad. A full-bodied red wine compliments the flavors of the beef beautifully.

How to Store Succulent Beef Tenderloin with Silky Béarnaise Sauce

If you have leftovers, store the beef tenderloin in an airtight container in the refrigerator for up to three days. The Béarnaise sauce can also be stored in the fridge for a day or two, but it’s best enjoyed fresh.

Tips to Make Succulent Beef Tenderloin with Silky Béarnaise Sauce

Use a meat thermometer to ensure accurate cooking temperatures. Aim for 130°F for medium-rare.
Do not rush the Béarnaise sauce. Take your time to whisk it well for the best texture.
Choose quality ingredients. Fresh herbs and good-quality butter make a noticeable difference in this dish.

Variation

For a twist, you can add ingredients like chopped fresh herbs or even a splash of mustard to the Béarnaise sauce for extra flavor.

FAQs

Can I make the Béarnaise sauce ahead of time?
- It’s best to make it fresh, as it can separate if stored for too long.
What can I substitute for tarragon in the sauce?
- Fresh dill can be a good alternative if you don’t have tarragon.
What sides go well with this dish?
- Roasted asparagus, garlic mashed potatoes, or a fresh green salad are great choices.

With these steps, you are now ready to create an unforgettable meal. Enjoy your cooking!

Succulent Beef Tenderloin with Silky Béarnaise Sauce

A restaurant-quality dish featuring tender beef tenderloin steaks paired with a creamy, flavorful Béarnaise sauce, perfect for special occasions or cozy dinners.

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Prep Time 20

Cook Time 15

Total Time 35

Course Dinner, Main Course

Cuisine American, French

Servings 4 servings

Calories 540 kcal

Ingredients

For the Beef

4 pieces beef tenderloin steaks (6 oz each) Bring to room temperature before cooking.
2 tablespoons olive oil For searing the steaks.
2 tablespoons butter For basting.
to taste salt and freshly cracked black pepper Enhance flavor.
2 cloves garlic, smashed
2 sprigs fresh rosemary or thyme Use for added flavor while cooking.

For the Béarnaise Sauce

2 tablespoons white wine vinegar For acidity.
2 tablespoons dry white wine Enhances flavor.
2 tablespoons shallots, finely minced
1 teaspoon dried tarragon (or 1 tablespoon fresh) Essential flavor for Béarnaise.
2 each egg yolks For thickening the sauce.
1/2 cup unsalted butter, melted Slowly combined for a silky texture.
to taste salt and white pepper For seasoning.
1 teaspoon lemon juice (optional) For brightness.

Instructions

Preparation for the Beef

Let the beef tenderloin come to room temperature to ensure even cooking.
Season both sides with salt and pepper to enhance the flavor.

Cooking the Beef

Heat olive oil in a cast iron skillet over high heat. Once hot, add the steaks.
Sear the steaks for 3-4 minutes per side for medium-rare. Avoid moving the steaks around too much.
Add butter, smashed garlic, and herbs to the pan. As the butter melts, baste the steaks with melted butter for 1-2 minutes.
Transfer the steaks to a plate and let them rest for 5 minutes.

Preparing the Béarnaise Sauce

Combine vinegar, wine, shallots, and tarragon in a small saucepan. Simmer until reduced to about 2 tablespoons. Strain and cool slightly.
Whisk egg yolks with the reduction over a double boiler until thickened, careful not to scramble.
Slowly drizzle in melted butter while whisking continuously to create a smooth and silky sauce.
Season with salt, white pepper, and lemon juice if desired.

Serving

Spoon Béarnaise over the rested beef tenderloin and serve immediately.

Notes

For the best results, use a meat thermometer to ensure accurate cooking temperatures. Aim for 130°F for medium-rare. Do not rush the Béarnaise sauce; take your time to whisk it well. Choose quality ingredients as fresh herbs and good butter make a noticeable difference.

Keyword Béarnaise Sauce, Beef Tenderloin, Gourmet Dinner, special occasion, tender meat