Indulge in the ultimate culinary experience with our exquisite Beef Tenderloin with Béarnaise Sauce recipe! This French classic not only promises a melt-in-your-mouth tenderness but also elevates your dining experience with its rich, buttery sauce infused with fresh tarragon. Perfect for impressing dinner guests or treating yourself to a gourmet meal at home, this dish is sure to become a favorite in your recipe repertoire. Ready to unlock the secrets of restaurant-quality cooking? Dive into our step-by-step guide and discover how to transform simple ingredients into a luxurious feast!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 beef tenderloin steaks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup white wine
- 1/4 cup white wine vinegar
- 3 egg yolks
- 1 cup unsalted butter, melted
- 2 tablespoons fresh tarragon, chopped
Instructions
- Remove beef tenderloin steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat the steaks dry with paper towels and generously season both sides with salt and freshly ground black pepper.
- Heat olive oil in a heavy cast-iron skillet or grill pan over high heat until it begins to shimmer and smoke slightly.
- Carefully place steaks in the hot pan and sear for 3-4 minutes on each side for medium-rare, or adjust cooking time based on desired doneness.
- Remove steaks from pan and let rest on a cutting board, tented with aluminum foil, for 5-7 minutes to allow juices to redistribute.
- For béarnaise sauce, combine white wine and white wine vinegar in a small saucepan. Reduce over medium heat until liquid is reduced by half.
- In a heatproof bowl, whisk egg yolks until smooth. Gradually stream in reduced wine mixture while continuously whisking.
- Place bowl over a pot of barely simmering water, creating a double boiler. Whisk constantly until mixture thickens.
- Slowly drizzle melted butter into egg mixture, whisking continuously to create a smooth, emulsified sauce.
- Fold in freshly chopped tarragon and season béarnaise sauce with salt and white pepper to taste.
- Slice rested steaks against the grain and plate, drizzling warm béarnaise sauce over the top.
- Garnish with additional fresh tarragon leaves and serve immediately.
Tips
- Bring to Room Temperature: Before cooking, allow the beef tenderloin steaks to sit at room temperature for about 30 minutes. This step is crucial for achieving even cooking and a perfectly tender result.
- Searing Technique: Make sure your skillet or grill pan is hot enough before adding the steaks. A high heat will create a beautiful crust while keeping the inside juicy.
- Resting Period: Don’t skip the resting phase after cooking! Letting the steaks rest for 5-7 minutes allows the juices to redistribute, ensuring a flavorful bite every time.
- Béarnaise Sauce Consistency: When making the béarnaise sauce, whisk constantly while adding the melted butter to achieve a smooth and creamy texture. If it gets too thick, you can whisk in a few drops of warm water to loosen it up.
- Fresh Herbs Matter: Use fresh tarragon for the béarnaise sauce to enhance the flavor profile. Dried herbs just won’t provide the same aromatic freshness.
- Presentation is Key: For an elegant presentation, slice the rested steaks against the grain and drizzle the warm béarnaise sauce artfully over the top. Garnish with additional tarragon leaves for a pop of color!
Nutrition Facts
Calories: 1190kcal
Carbohydrates: 3g
Protein: 74g
Fat: 100g
Saturated Fat: 43g
Cholesterol: 600mg
