Succulent Beef Tenderloin with Silky Béarnaise Sauce

If you’re looking to impress your guests with a dish that combines sophistication and indulgence, look no further than this Succulent Beef Tenderloin with Silky Béarnaise Sauce. The tenderloin is seared to a golden crust, oven-roasted to juicy perfection, and paired with a rich, tarragon-infused Béarnaise sauce. This classic French pairing is a true centerpiece meal—ideal for dinner parties, holidays, or any occasion when you want to elevate the dining experience at home.

Ingredients

For the Beef Tenderloin

• 1.8–2.2 kg (4–5 lbs) whole beef tenderloin, trimmed and tied
• 1 teaspoon coarse sea salt (or to taste)
• 1 teaspoon freshly ground black pepper (or to taste)
• 2 tablespoons olive oil

For the Silky Béarnaise Sauce

• 3 large egg yolks
• 1 tablespoon white wine vinegar (or champagne vinegar)
• ½ cup (115 g) unsalted butter, melted and clarified
• 1 tablespoon fresh tarragon leaves, finely chopped
• Salt, to taste

Step-by-Step Instructions

Step 1: Prepare the Beef

1. Preheat oven to 200°C (400°F).
2. Bring beef tenderloin to room temperature by leaving it out for 30 minutes. This ensures even cooking.
3. Trim any excess fat or silver skin, then tie the beef with kitchen twine at 2-inch intervals for even roasting.
4. Season generously on all sides with salt and black pepper.

Step 2: Sear the Beef

1. Heat a large, oven-safe skillet or frying pan over high heat. Add olive oil.
2. When oil is shimmering, place the beef in the pan.
3. Sear on all sides, including the ends, until a deep golden crust forms (about 2–3 minutes per side).
4. Transfer skillet to the preheated oven.

Step 3: Roast the Beef

1. Roast for 25 minutes for medium-rare or 30–35 minutes for medium to medium-well, depending on preference.
2. For accuracy, use a meat thermometer:
   • Medium-rare: 130°F (54°C)
   • Medium: 140°F (60°C)
   • Well-done: 160°F (71°C)
3. Once done, remove from oven, transfer to a cutting board, and tent loosely with foil. Rest for 10–15 minutes before slicing.

Step 4: Make the Béarnaise Sauce

1. Melt butter in a small saucepan over medium heat until bubbling. Remove from heat and let it settle. Carefully separate the clear, golden clarified butter from the white milk solids.
2. In a blender, combine egg yolks and vinegar. Blend until pale and slightly thickened.
3. With the blender running on low, slowly drizzle in the clarified butter in a steady stream until the sauce thickens and emulsifies.
4. Stir in finely chopped fresh tarragon. Season with salt to taste.
5. Keep warm by placing the blender jar in a bowl of warm water or using a double boiler technique.

Step 5: Serve

1. Slice rested tenderloin into thick, even slices.
2. Spoon warm Béarnaise sauce generously over each portion.
3. Garnish with extra tarragon if desired.

Tips & Shortcuts

• Resting Matters: Resting the beef is crucial for locking in juices and tenderness.
• Butter Clarification: This step prevents the sauce from splitting—don’t skip it.
• Sauce Rescue: If the sauce thickens too much, whisk in a teaspoon of warm water.

Variations

• Herb Swaps: Replace tarragon with dill, chervil, or parsley for a twist.
• Other Cuts: Try ribeye roast or sirloin roast for a more budget-friendly alternative.
• Alternative Sauces: Red wine reduction or mushroom cream sauce pairs beautifully with beef.

Storing Leftovers

• Store leftover beef in an airtight container in the refrigerator for up to 3 days.
• Béarnaise sauce is best fresh but can be stored for 1 day and gently reheated over a double boiler.

Pairings

• Wine: A full-bodied Cabernet Sauvignon, Bordeaux, or Syrah.
• Sides: Roasted potatoes, creamy mashed potatoes, or buttered green beans.
• Salad: A crisp green salad with lemon vinaigrette to balance the richness.