Succulent Beef Tenderloin with Silky Béarnaise Sauce
Perfectly Seared Beef Tenderloin with Velvety Béarnaise
Ingredients:
4 beef tenderloin steaks, about 6 oz each
2 tablespoons olive oil
2 tablespoons unsalted butter
Salt and pepper to taste
2 shallots, finely chopped
1/4 cup white vinegar
3 egg yolks
1/2 cup unsalted butter, melted
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh parsley, chopped
Directions:
Preheat your oven to 400°F (200°C). Season the beef tenderloin steaks with salt and pepper on both sides.
Heat olive oil and butter in a large ovenproof skillet over medium-high heat. Sear the steaks for 2-3 minutes on each side until a golden crust forms.
Transfer the skillet to the preheated oven and roast for 6-8 minutes, or until the steaks reach your desired level of doneness. Remove from the oven and let rest for 5 minutes.
While the steaks are cooking, prepare the Béarnaise sauce. In a small saucepan, combine the shallots and white vinegar. Bring to a simmer and cook until reduced by half.
In a heatproof bowl, whisk the egg yolks, then slowly add the reduced vinegar mixture, whisking constantly until smooth.
Gradually add the melted butter to the egg mixture, continuing to whisk until the sauce thickens. Stir in the chopped tarragon and parsley. Season with salt and pepper to taste.
Serve the beef tenderloin steaks topped with the silky Béarnaise sauce.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 550 kcal | Servings: 4 servings