Description
Impress your dinner guests with this bistro-style beef tenderloin topped with a luxurious velvet Béarnaise sauce.
Ingredients
- Beef Tenderloin: 2 pounds, trimmed and tied
- Salt: To taste
- Black Pepper: To taste
- Unsalted Butter: 2 tablespoons
- Olive Oil: 1 tablespoon
- Fresh Thyme: 2 sprigs (optional)
- Garlic: 2 cloves, crushed
- Shallots: 1 tablespoon, finely chopped
- White Wine Vinegar: 3 tablespoons
- Dry White Wine: 3 tablespoons
- Egg Yolks: 3
- Unsalted Butter: 1 stick, melted
- Fresh Tarragon: 1 tablespoon, chopped
- Lemon Juice: 1 teaspoon, freshly squeezed
- Salt and Pepper: To taste
Instructions
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin with salt and black pepper.
- Sear the tenderloin in olive oil and butter for 2-3 minutes per side.
- Roast in the oven for 15-20 minutes, aiming for a temperature of 135°F (57°C).
- Rest the beef for 10 minutes before slicing.
- Make the reduction by simmering shallots, vinegar, and wine until reduced to 2 tablespoons.
- Whisk together egg yolks and the reduction until thickened.
- Incorporate melted butter while whisking until smooth.
- Finish the sauce with tarragon, lemon juice, salt, and pepper.
Notes
For a smoother Béarnaise sauce, blend the ingredients instead of whisking. Allow for proper resting of the beef for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Whisking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 300mg
Keywords: beef tenderloin, Béarnaise sauce, bistro recipe, gourmet dinner, easy dinner recipe