Succulent Beef Tenderloin with Silky Béarnaise Sauce
Ingredients:
For the Beef Tenderloin:
4 beef tenderloin steaks (6 oz each)
2 tablespoons olive oil
2 tablespoons butter
Salt and freshly cracked black pepper
2 cloves garlic, smashed
2 sprigs fresh rosemary or thyme
For the Béarnaise Sauce:
2 tablespoons white wine vinegar
2 tablespoons dry white wine
2 tablespoons shallots, finely minced
1 teaspoon dried tarragon (or 1 tablespoon fresh)
2 egg yolks
1/2 cup unsalted butter, melted
Salt and white pepper, to taste
1 teaspoon lemon juice (optional)
Directions:
Let the beef tenderloin come to room temperature. Season both sides with salt and pepper.
Heat olive oil in a cast iron skillet over high heat. Add steaks and sear for 3-4 minutes per side for medium-rare.
Add butter, smashed garlic, and herbs to the pan. Baste the steaks with melted butter for 1-2 minutes.
Transfer steaks to a plate and rest for 5 minutes.
For the Béarnaise, combine vinegar, wine, shallots, and tarragon in a small saucepan. Simmer until reduced to 2 tablespoons.
Strain and cool slightly. Whisk egg yolks with the reduction over a double boiler until thickened.
Slowly drizzle in melted butter while whisking continuously until the sauce is smooth and silky.
Season with salt, white pepper, and lemon juice if desired.
Spoon Béarnaise over rested beef tenderloin and serve immediately.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 560 kcal | Servings: 4 servings
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