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.
Kitchen Equipment Needed
- Large frying pan
- Oven-safe roasting pan
- Kitchen twine
- Meat thermometer (optional, for checking doneness)
- Blender
- Saucepan
Tips and Shortcuts
- Room Temperature Beef: Bringing the beef to room temperature before cooking ensures even cooking and a tender result.
- Clarifying Butter: Clarifying butter might seem tedious, but it’s essential for achieving a smooth and rich béarnaise sauce. Don’t skip this step!
- Sauce Consistency: If your béarnaise sauce becomes too thick, you can thin it out with a little warm water or additional vinegar, depending on your taste preference.
Recipe Swaps and Variations
- Herb Variations: If tarragon isn’t your favorite, you can experiment with other herbs like chervil or dill for a different flavor profile in the sauce.
- Alternate Cuts: While beef tenderloin is the star of this dish, you can also use a ribeye or sirloin roast if you prefer a different cut of meat.
- Sauce Pairings: For a twist, try serving the beef with a red wine reduction or a mushroom sauce instead of béarnaise.
How to Store Leftovers
Store any leftover beef in an airtight container in the refrigerator for up to 3 days. The béarnaise sauce is best enjoyed fresh, but if you have leftovers, store them in a sealed container in the refrigerator and reheat gently over a double boiler to avoid curdling.
Food and Drink Pairings
This dish pairs beautifully with a full-bodied red wine like Cabernet Sauvignon or a rich Bordeaux. For sides, consider serving with roasted vegetables, mashed potatoes, or a crisp green salad to balance the richness of the beef and sauce.
Frequently Asked Questions (FAQ)
Q: Can I prepare the béarnaise sauce ahead of time? A: Béarnaise sauce is best when freshly made, but you can prepare it a few hours in advance and keep it warm over a double boiler.
Q: How do I know when the beef is done? A: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C), and for well-done, around 160°F (71°C).
Q: Can I use dried tarragon instead of fresh? A: Fresh tarragon is recommended for the best flavor, but you can use dried if necessary. Use half the amount called for in the recipe.
Q: What if I don’t have a blender for the sauce? A: You can make béarnaise sauce by whisking the ingredients over a double boiler, but a blender makes the process much easier and more foolproof.
Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.
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Succulent Beef Tenderloin with Silky Bearnaise Sauce
- Total Time: 45-50 minutes
Description
Indulge in a perfectly cooked beef tenderloin, paired with a rich and silky Béarnaise sauce for an unforgettable gourmet experience.
Instructions
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 760 kcal per serving