Description
: A succulent beef tenderloin roasted to perfection and topped with a velvety, homemade Béarnaise sauce infused with fresh tarragon. This elegant dish makes any meal feel like a special occasion.
Ingredients
Scale
- 1 beef tenderloin
- 1 tablespoon olive oil
- Salt and pepper to taste
Béarnaise Sauce:
- 3 egg yolks
- 1 tablespoon white wine vinegar
- 1 tablespoon water
- 1/2 cup unsalted butter, melted
- Salt and pepper to taste
- Fresh tarragon, chopped
Instructions
- Preheat the oven to 425°F (220°C).
- Season the beef tenderloin with salt and pepper.
- In a skillet, heat olive oil over high heat and sear the beef on all sides for a rich, golden crust.
- Transfer the beef to a roasting pan and roast in the oven for 15-20 minutes, or until the desired doneness (for medium-rare, aim for an internal temperature of 130°F).
- While the beef is cooking, prepare the Béarnaise sauce:
- In a heatproof bowl, whisk together the egg yolks, white wine vinegar, and water.
- Place the bowl over a pot of simmering water (double boiler style) and whisk continuously until the mixture thickens.
- Slowly drizzle in the melted butter while whisking constantly until smooth.
- Season with salt, pepper, and chopped tarragon.
- Remove the beef from the oven and let it rest for 5-10 minutes.
- Slice the beef and serve with the Béarnaise sauce drizzled on top.
Notes
- For best results, use a meat thermometer to ensure your beef is cooked to the perfect level.
- Béarnaise sauce can be made ahead and kept warm in a double boiler.
- You can serve this with roasted vegetables, mashed potatoes, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes