Tenderloin with Easy Bearnaise Sauce

Welcome, culinary enthusiasts! If you’re looking to impress at your next dinner party or simply want to treat yourself to a luxurious meal, you’ve stumbled upon the perfect recipe. Today, we’re diving into the classic, yet always impressive, Tenderloin with Easy Bearnaise Sauce. This dish pairs the succulence of beef tenderloin with the creamy richness of a simplified Bearnaise sauce, creating a gastronomic experience that is both decadent and delightfully simple to prepare.

Who Should Try This Recipe?

Whether you are a seasoned chef or a weekend warrior in the kitchen, this recipe is tailored for anyone who loves the deep, robust flavors of quality beef complemented by a sophisticated, buttery sauce. It’s particularly suited for those special occasions that call for something extra delicious and visually appealing on the table.

Why This Recipe Works

The beauty of this recipe lies in its simplicity coupled with its ability to deliver complex flavors. The easy Bearnaise sauce skips the traditional double boiler method, making it accessible without compromising on taste. The tenderloin, known for its buttery texture, cooks to perfection in the oven, providing a foolproof centerpiece for any meal.

Ingredients and Equipment Needed

For the Tenderloin:

• 1.8 kg (4 lbs) Beef Tenderloin
• Salt and pepper

For the Easy Bearnaise 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

Equipment Needed:

• Oven
• Frying pan (preferably cast iron for even searing)
• Kitchen twine
• Saucepan
• Blender or immersion blender
• Measuring spoons and cups
• Cutting board and sharp knife

Detailed Instructions

Preparing the Tenderloin

1. Preheat your oven to 200°C (400°F). Allow the beef to sit at room temperature, which ensures even cooking.
2. Prepare the beef: Trim the tenderloin to even out the thickness and tie it with kitchen twine. This helps it cook evenly and maintain a good shape.
3. Season well with salt and pepper.
4. Sear the beef: Heat your frying pan over high heat. Add the tenderloin, turning frequently, until all sides are golden brown. This locks in the flavors.
5. Roast: Transfer your seared tenderloin to the oven. Roast for 25 minutes for medium-rare or adjust the time if you prefer it well-done. Always rest your meat for 10-15 minutes after roasting.

Making the Easy Bearnaise Sauce

1. Melt the butter in a saucepan until it starts to bubble. Remove from heat and separate the clarified butter.
2. Mix the egg yolks and vinegar in a blender until pale.
3. Combine: Gradually add the clarified butter to the egg mixture, blending continuously. The goal is a thick, voluminous sauce.
4. Finish with tarragon and salt.

Tips, Tricks, and Variations

• Shortcuts: Buy pre-trimmed tenderloin to save on prep time.
• Variations: Substitute tarragon with dill or chervil depending on availability or preference.
• Make-Ahead: The sauce can be prepared an hour in advance and kept warm, which is perfect for entertaining.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the tenderness of the meat and the consistency of the sauce.

Suggested Pairings

This rich dish pairs wonderfully with a light, crisp green salad or steamed asparagus to balance the richness. For wine, a full-bodied red like Cabernet Sauvignon complements the robust flavors of the beef and the creamy sauce.

FAQ Section

Q: Can I make the sauce without a blender? A: Yes, you can manually whisk the sauce, although it requires more effort and careful temperature control to avoid curdling.

Q: What if I don’t have kitchen twine? A: While twine is helpful for keeping the tenderloin in shape, you can roast it carefully without tying, though be aware it may not hold its shape as uniformly.

Q: Is there a dairy-free alternative to the sauce? A: For a dairy-free version, use clarified plant-based butter, though the taste and texture will vary slightly.

Conclusion and Call to Action

Now that you’re equipped with all you need to master this elegant dish, why not give it a try for your next special occasion? This Tenderloin with Easy Bearnaise Sauce is sure to be a hit. If you enjoyed this recipe, please share it with friends and subscribe to our blog for more delightful culinary creations. Happy cooking!

Tenderloin with Easy Bearnaise Sauce

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• Author: Mia
• Total Time: 50 minutes

Print Recipe

Description

Just whipped up this Tenderloin with Easy Bearnaise Sauce for a luxurious dinner at home! Perfectly seared beef with a rich, creamy sauce is the ultimate treat!

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Ingredients

For the Beef Fillet:

1.8kg/4 lbs Beef Fillet (Tenderloin)

Salt and pepper

For the Easy Bearnaise 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

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Instructions

Preheat the oven to 200C/400F. Let the beef come to room temperature.

Trim the wider part of the beef fillet to obtain two pieces of equal width. Tie each piece with kitchen twine, then season with salt and pepper.

Heat a large frying pan over high heat and sear the beef on all sides until golden.

Transfer to the oven and roast for 25 minutes for medium-rare or 30 minutes for well-done. Let rest for 10-15 minutes before serving.

For the sauce, melt the butter in a saucepan until it starts to bubble. Remove from heat and separate the yellow clarified butter from the white sediment.

Blend the egg yolks with white wine vinegar until pale. Gradually add the melted butter, continuing to blend until the sauce thickens and nearly triples in volume.

Stir in the chopped tarragon and season with salt. Keep warm until serving.

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutrition

• Serving Size: 4
• Calories: 760 kcal