Perfectly Cooked Beef Tenderloin

This succulent beef tenderloin with silky Béarnaise sauce transforms any dinner into a special occasion. The combination of perfectly cooked beef with the rich, buttery herb sauce creates a restaurant-quality meal right in your own kitchen.

I first made this for my husband's birthday dinner when we couldn't get reservations at our favorite steakhouse. The look on his face when he took that first bite made me realize we never needed to go out for special occasions again.

Ingredients

• Beef tenderloin: Center cut ensures the most tender eating experience with minimal connective tissue
• Sea salt and freshly ground black pepper: The simplest seasonings let the beef's natural flavor shine
• Clarified butter: Provides the perfect high heat searing medium without burning
• Fresh tarragon: Essential for authentic Béarnaise with its distinctive anise flavor
• Egg yolks: Create the rich emulsion that gives Béarnaise its luxurious texture
• White wine vinegar: Balances the richness with necessary acidity
• Unsalted butter: Forms the base of the sauce; use high-quality European style if possible

Step-by-Step Instructions

Prepare the Beef:

Allow your tenderloin to sit at room temperature for 30-45 minutes before cooking. This crucial step ensures even cooking from edge to center. While waiting, preheat your oven to 200°C. Pat the beef completely dry with paper towels; this is essential for achieving a proper sear. Truss the tenderloin with kitchen twine at 2-inch intervals to maintain its shape during cooking. Season generously on all sides with sea salt and freshly ground pepper, pressing the seasonings gently into the meat.

Create the Perfect Sear:

Heat a cast iron or heavy-bottomed skillet until smoking hot. Add a tablespoon of clarified butter and immediately place the tenderloin in the pan. Listen for that satisfying sizzle as the meat hits the hot surface. Sear each side for exactly 2 minutes, using tongs to carefully rotate the meat. The goal is a deeply caramelized crust that will lock in juices and flavor. Avoid moving the meat prematurely as this prevents proper browning.

Roast to Perfection:

Transfer the seared tenderloin to a roasting pan or continue using your oven-safe skillet. Insert a meat thermometer into the thickest part if available. Place in the preheated oven and roast until the internal temperature reaches 125°F for rare, 135°F for medium-rare, or 145°F for medium, approximately 20-30 minutes depending on thickness. Remove from the oven and transfer to a cutting board. Cover loosely with foil and allow to rest for a full 10-15 minutes. During this time, the temperature will continue to rise about 5 degrees and the juices will redistribute throughout the meat.

Craft the Béarnaise:

While the beef rests, prepare your Béarnaise sauce. Melt 250g of unsalted butter in a small saucepan over medium heat until it bubbles and the milk solids separate. Remove from heat and let stand for 3 minutes. Carefully pour the clear yellow butter into a measuring cup, leaving the white solids behind. In a blender, combine 3 egg yolks with 2 tablespoons of white wine vinegar and blend for 30 seconds until pale and frothy. With the blender running at medium speed, very slowly drizzle in the warm clarified butter in a thin stream. The sauce will thicken dramatically as it emulsifies. Once all butter is incorporated, add 2 tablespoons of finely chopped fresh tarragon and season with salt to taste. Keep warm but not hot until serving.

Present with Flair:

Using a sharp knife, remove the twine and slice the tenderloin into medallions approximately 1-inch thick. Arrange beautifully on warmed plates. Spoon the Béarnaise sauce alongside rather than directly on top of the beef, allowing guests to control the amount with each bite. Garnish with additional fresh tarragon leaves for color and visual appeal.

Tarragon is what truly makes this dish special for me. The first time I grew it in my garden, I was amazed at how fragrant just a few leaves could be. My daughter now calls this our "celebration dinner" and always helps me pick fresh herbs from our garden when we make it.

Temperature Guide

Understanding doneness temperatures transforms your cooking confidence. For beef tenderloin, rare is 120-125°F with a very red center, medium-rare is 130-135°F with a warm red center, medium is 140-145°F with a pink center, and well-done is 150°F and above with little to no pink. Remember that carryover cooking will increase temperature by about 5 degrees during resting. I always recommend using a good instant-read thermometer rather than relying on timing alone.

Make-Ahead Options

Preparing components in advance makes this elegant meal more approachable for entertaining. You can trim and tie the tenderloin up to 24 hours before cooking. Season it just before searing. The Béarnaise sauce components can be prepared separately. Clarified butter can be made up to a week ahead and gently rewarmed before using. However, the final sauce should be made just before serving as it doesn't hold or reheat well. If absolutely necessary, you can hold finished Béarnaise in a thermos for up to 30 minutes.

Perfect Pairings

This classic dish deserves thoughtful accompaniments that complement without competing. Simple roasted potatoes seasoned with rosemary absorb the sauce beautifully. Asparagus makes a traditional and elegant side, especially when in season. For wine, a full-bodied red like Cabernet Sauvignon stands up to the rich beef, while the herbal notes in a good Bordeaux blend echo the tarragon in the Béarnaise. Keep the table setting elegant but unfussy to let this centerpiece shine.

Troubleshooting Béarnaise

Creating a perfect Béarnaise sauce can be intimidating but understanding potential issues helps ensure success. If your sauce breaks or separates, add a teaspoon of hot water and blend again. If it's too thick, add a few drops of warm water. Too thin? It likely needs more emulsification time in the blender. If your sauce tastes too acidic, a tiny pinch of sugar can balance it. Remember that temperature control is crucial. Too hot and the eggs will scramble, too cool and they won't emulsify properly with the butter.

Frequently Asked Questions

→ How do I ensure the beef is cooked evenly?

Let the beef come to room temperature, trim excess fat, and tie the fillet to promote even cooking. Use an oven thermometer to achieve the desired doneness.

→ What is the key to a silky Béarnaise sauce?

The key is slowly adding clarified butter to the egg yolk mixture while blending, ensuring it thickens gradually. Be sure to use fresh tarragon for authentic flavor.

→ Can I prepare the sauce ahead of time?

You can, but it’s best served fresh. If needed, keep the sauce warm over a double boiler and stir gently before serving to maintain its texture.

→ What side dishes pair well with this dish?

Consider roasted vegetables, creamy mashed potatoes, or a fresh green salad to balance the richness of the beef and sauce.

→ How do I know when to stop blending the sauce?

Blend until the mixture thickens and triples in volume. Over-blending can cause the sauce to break, so watch the texture closely.