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–+ servings

Tenderloin Béarnaise Delight

Discover the perfect Tenderloin Béarnaise Delight with a classic French twist. Juicy beef and rich, creamy sauce for an unforgettable meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 steaks beef tenderloin, about 6 oz each
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • to taste salt and pepper
  • 2 shallots finely chopped
  • 1/4 cup white vinegar
  • 3 yolks egg
  • 1/2 cup unsalted butter, melted
  • 1 tbsp fresh tarragon, chopped
  • 1 tbsp fresh parsley, chopped

Equipment

  • Ovenproof skillet
  • Small saucepan
  • Heatproof bowl
  • Whisk
  • Mixing spoon
  • Mandoline or sharp knife for chopping shallots and herbs

Method
 

  1. Preheat your oven to 400F (200C) and season the beef tenderloin steaks with salt and pepper.
  2. Heat olive oil and butter in a large ovenproof skillet over medium-high heat, then sear the steaks for 2-3 minutes on each side until golden crust forms.
  3. Transfer the skillet to the oven and roast for 6-8 minutes or until desired doneness; let the steaks rest for 5 minutes.
  4. While steaks cook, combine shallots and white vinegar in a small saucepan and bring to a simmer until reduced by half.
  5. In a heatproof bowl, whisk egg yolks and slowly add the reduced vinegar mixture, whisking until smooth.
  6. Gradually add the melted butter to the egg mixture, whisking until the sauce thickens; stir in chopped tarragon and parsley, then season with salt and pepper.
  7. Serve steaks topped with Béarnaise sauce.

Nutrition

Calories: 470kcalCarbohydrates: 6gProtein: 35gFat: 35gSaturated Fat: 14gCholesterol: 205mgSodium: 550mgPotassium: 520mgVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 3mg

Notes

For added flavor, try a pinch of cayenne pepper in the Béarnaise sauce. Make sure steaks are at room temperature before cooking for even doneness. Store leftovers in separate airtight containers; steaks last up to 3 days, sauce about 2 days. Reheat gently to maintain texture.
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