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Seared Beef Tenderloin Filet with Béarnaise Sauce

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Rate this recipe 4.8/5 (10 Votes)

Ingredients

  • Béarnaise Sauce:
  • 1 beef tenderloin (6-8lbs)
  • salt & black pepper
  • 2 T olive oil
  • 1/4 c white wine vinegar
  • 1/4 c dry white wine
  • 3 T minced shallots
  • 1 T chopped fresh tarragon
  • 2-3 T water
  • 4 egg yolks
  • 2 sticks unsalted butter, melted
  • Juice of half a lemon, salt, white pepper, and cayenne pepper to taste

Details

Cooking time 40mins

Preparation

Step 1

PREHEAT oven to 425 degrees with a rack in the center.

TRIM tenderloin and cut into 6-8oz filets; season each filet with salt and pepper. Heat an ovenproof sauté pan over medium high heat for 5 minutes.

SEAR filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness:
(RARE SEAR 5 MINUTES, ROAST 5 MINUTES REST 5 MINUTES,)
(MEDIUM RARE: SEAR 5 MINUTES, ROAST 7 MINUTES, REST 5 MINUTES)
(MEDIUM: SEAR 5 MINUTES, ROAST 9 MINUTES, REST5 MINUTES).

Remove pan from the oven, transfer filets to a plate, tent with foil and let rest 5 minutes before serving.

SERVE with Béarnaise sauce.




Béarnaise SAUCE:
BRING vinegar, wine, shallots and tarragon to a boil in a small saucepan over medium high heat. Boil until most of the liquid evaporates , about 5 minutes.

OFF heat, add water then whisk in egg yolks until frothy.

GRADUALLY drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. If it is too thin, return it to low heat and whisk constantly until thickened.

STRAIN sauce through a medium mesh strainer into a heatproof cup. Season with lemon juice, salt, white pepper, and cayenne. Serve immediately.

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