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.
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.