Succulent Beef Tenderloin Delight (Print Version)
# Ingredients:
→ Beef
01 -
1 whole beef tenderloin, trimmed and tied
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
→ Bearnaise Sauce
04 -
250 g unsalted butter, melted and clarified
05 -
3 egg yolks
06 -
1 tbsp white wine vinegar
07 -
1 tbsp freshly chopped tarragon
08 -
Salt, to taste
# Instructions:
01 -
Preheat the oven to 200°C. Allow the beef tenderloin to come to room temperature. Trim any excess fat and tie the fillet to ensure even cooking. Season generously with salt and freshly ground black pepper.
02 -
Heat a large frying pan over high heat. Sear the beef tenderloin on all sides until golden-brown. Transfer the beef to a preheated oven and roast for 25 minutes for medium-rare or 30 minutes for well-done. Let the beef rest for 10-15 minutes before slicing.
03 -
Melt the butter in a saucepan over low heat until it starts to bubble. Remove from heat and separate the clarified butter from the sediment. In a blender, combine the egg yolks and white wine vinegar, blending until pale. Slowly drizzle in the melted clarified butter while blending, allowing the sauce to thicken and expand in volume. Stir in fresh tarragon and season with salt to taste. Keep warm for serving.
04 -
Slice the rested beef tenderloin and plate alongside the warm Béarnaise sauce. Serve immediately.
# Notes:
01 -
For best results, ensure the beef is at room temperature before cooking. Use a meat thermometer to check for desired doneness.