Introduction
For a dish that exudes elegance and is sure to impress at any dinner table, this Succulent Beef Tenderloin with Silky Béarnaise Sauce is the perfect choice. The tender beef, cooked to perfection, pairs beautifully with the rich and buttery béarnaise sauce, creating a harmonious blend of flavors that is nothing short of luxurious. Whether you’re celebrating a special occasion or simply indulging in a gourmet meal, this recipe is a showstopper.
Why This Recipe is Perfect for You
This recipe is ideal for anyone who wants to prepare a meal that is both sophisticated and deeply satisfying. The beef tenderloin, known for its tenderness, is complemented by the classic French béarnaise sauce, which adds a burst of flavor with its tarragon-infused richness. Despite its gourmet appeal, this dish is surprisingly straightforward to prepare, making it accessible for home cooks of all levels.
Ingredients
For the Beef Fillet:
- 1.8 kg (4 lbs) Beef Fillet (Tenderloin)
- Salt and pepper to taste
For the Easy Béarnaise Sauce:
- 4 egg yolks
- 1 tbsp white wine vinegar
- 160g (2/3 cup) unsalted butter
- 10g (2 tbsp) fresh tarragon, leaves only, chopped
- Salt to taste
Directions
- Prepare the Beef:
- Preheat your oven to 200°C (400°F).
- Allow the beef fillet to come to room temperature, which ensures even cooking.
- Trim any excess fat from the beef and tie it with kitchen twine to help it cook evenly.
- Season generously with salt and pepper on all sides.
- Sear the Beef:
- Heat a large frying pan over high heat. Sear the beef fillet on all sides until it develops a golden-brown crust.
- Transfer the seared beef to the oven and roast for 25 minutes for medium-rare or 30 minutes for well-done, depending on your preference.
- Once done, remove from the oven and let the beef rest for 10-15 minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavorful slice.
- Make the Béarnaise Sauce:
- In a small saucepan, melt the butter over medium heat until it begins to bubble. Remove from heat and allow the butter to cool slightly. Carefully separate the clarified butter from the milk solids.
- In a blender, combine the egg yolks and white wine vinegar. Blend until the mixture becomes pale and slightly thickened.
- With the blender running on low speed, gradually pour in the clarified butter in a steady stream until the sauce thickens and nearly triples in volume.
- Stir in the chopped tarragon and season with salt to taste. Keep the sauce warm until ready to serve.
- Serve:
- Slice the rested beef tenderloin into thick, even slices.
- Serve each slice with a generous spoonful of warm béarnaise sauce. Garnish with additional tarragon if desired.
Introduction
For a dish that exudes elegance and is sure to impress at any dinner table, this Succulent Beef Tenderloin with Silky Béarnaise Sauce is the perfect choice. The tender beef, cooked to perfection, pairs beautifully with the rich and buttery béarnaise sauce, creating a harmonious blend of flavors that is nothing short of luxurious. Whether you’re celebrating a special occasion or simply indulging in a gourmet meal, this recipe is a showstopper.
Why This Recipe is Perfect for You
This recipe is ideal for anyone who wants to prepare a meal that is both sophisticated and deeply satisfying. The beef tenderloin, known for its tenderness, is complemented by the classic French béarnaise sauce, which adds a burst of flavor with its tarragon-infused richness. Despite its gourmet appeal, this dish is surprisingly straightforward to prepare, making it accessible for home cooks of all levels.
Ingredients
For the Beef Fillet:
- 1.8 kg (4 lbs) Beef Fillet (Tenderloin)
- Salt and pepper to taste
For the Easy Béarnaise Sauce:
- 4 egg yolks
- 1 tbsp white wine vinegar
- 160g (2/3 cup) unsalted butter
- 10g (2 tbsp) fresh tarragon, leaves only, chopped
- Salt to taste
Directions
- Prepare the Beef:
- Preheat your oven to 200°C (400°F).
- Allow the beef fillet to come to room temperature, which ensures even cooking.
- Trim any excess fat from the beef and tie it with kitchen twine to help it cook evenly.
- Season generously with salt and pepper on all sides.
- Sear the Beef:
- Heat a large frying pan over high heat. Sear the beef fillet on all sides until it develops a golden-brown crust.
- Transfer the seared beef to the oven and roast for 25 minutes for medium-rare or 30 minutes for well-done, depending on your preference.
- Once done, remove from the oven and let the beef rest for 10-15 minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavorful slice.
- Make the Béarnaise Sauce:
- In a small saucepan, melt the butter over medium heat until it begins to bubble. Remove from heat and allow the butter to cool slightly. Carefully separate the clarified butter from the milk solids.
- In a blender, combine the egg yolks and white wine vinegar. Blend until the mixture becomes pale and slightly thickened.
- With the blender running on low speed, gradually pour in the clarified butter in a steady stream until the sauce thickens and nearly triples in volume.
- Stir in the chopped tarragon and season with salt to taste. Keep the sauce warm until ready to serve.
- Serve:
- Slice the rested beef tenderloin into thick, even slices.
- Serve each slice with a generous spoonful of warm béarnaise sauce. Garnish with additional tarragon if desired.
