Succulent Beef Tenderloin with Silky Béarnaise Sauce
Indulge in a gourmet dining experience at home with this exquisite recipe for Succulent Beef Tenderloin paired with a rich, velvety Béarnaise sauce. This dish combines the tender, juicy perfection of beef tenderloin with the sophisticated, herbaceous notes of a homemade Béarnaise sauce, making it an ideal centerpiece for a special occasion or an elegant weeknight treat. Below, you’ll find a detailed guide to crafting this culinary masterpiece, complete with original instructions and tips to ensure success in your kitchen.
Ingredients
For the Beef Tenderloin:
- 2 beef tenderloin steaks (approximately 8 oz each), preferably center-cut for even cooking
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 2 large garlic cloves, gently crushed
- A few fresh thyme sprigs, for garnish and flavor infusion
For the Béarnaise Sauce:
- ½ cup high-quality white wine vinegar
- ½ cup dry white wine (a crisp Chardonnay works wonderfully)
- 2 tablespoons shallots, finely minced
- 3 large egg yolks, at room temperature
- 1 cup unsalted butter, melted and kept warm
- 1 tablespoon fresh tarragon, finely chopped (or slightly more for a bolder flavor)
- Pinch of sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
Step 1: Crafting the Béarnaise Sauce Base
Begin your culinary journey by preparing the Béarnaise sauce, a classic French accompaniment that elevates the beef to new heights. In a small saucepan, combine the white wine vinegar, dry white wine, and finely minced shallots. Place the pan over medium heat and allow the mixture to simmer gently, reducing it by half to concentrate the flavors. This process should take about 5-7 minutes. Once reduced, remove the saucepan from the heat and set it aside to cool slightly, ensuring the mixture is warm but not hot to avoid scrambling the eggs later.
Step 2: Emulsifying the Sauce
In a heatproof bowl (preferably stainless steel or glass), whisk the egg yolks with the cooled vinegar-shallot reduction until the mixture becomes pale, thick, and ribbon-like when the whisk is lifted. This step is crucial for creating a stable emulsion. Set up a double boiler by placing the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Continuously whisk the yolk mixture over the gentle heat, gradually adding the warm, melted butter in a slow, steady stream. The sauce will thicken as the butter incorporates, transforming into a luxurious, creamy texture. Once all the butter is added, stir in the freshly chopped tarragon and season with a pinch of sea salt and freshly ground black pepper. Keep the sauce warm by placing the bowl over the turned-off double boiler, stirring occasionally to maintain its silky consistency.
Step 3: Preparing the Beef Tenderloin
While the sauce rests, turn your attention to the beef. Preheat your grill to medium-high heat or heat a heavy skillet (cast iron works exceptionally well) over the same temperature. Generously season both sides of the beef tenderloin steaks with coarse sea salt and freshly ground black pepper, ensuring an even coating for maximum flavor. Drizzle the olive oil into the hot pan and wait until it shimmers, indicating it’s ready for searing. Place the steaks in the pan and cook for 4-5 minutes on each side for a perfect medium-rare finish (internal temperature of 135°F/57°C), adjusting the time slightly for your preferred doneness. In the last minute of cooking, add the crushed garlic cloves and thyme sprigs to the pan, allowing their aromas to infuse the meat with an extra layer of flavor.
Step 4: Resting and Serving
Remove the steaks from the heat and transfer them to a cutting board or plate. Tent loosely with foil and let them rest for 5 minutes. This resting period allows the juices to redistribute, ensuring a moist and tender bite. Slice the steaks against the grain for an attractive presentation and optimal texture. Arrange the beef on warm plates and generously drizzle the silky Béarnaise sauce over the top. Garnish with a few fresh thyme sprigs for a touch of elegance and color.
Cooking Tips for Success
- Béarnaise Sauce Stability: If the sauce begins to curdle, remove it from the heat immediately and whisk in a teaspoon of cold water or an extra egg yolk to bring it back together.
- Steak Doneness: Use a meat thermometer for precision—130°F (54°C) for rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well.
- Flavor Variations: Experiment by adding a pinch of cayenne pepper to the sauce for a subtle kick or swapping tarragon with chervil for a different herbaceous note.
Nutritional Information (Approximate per Serving)
- Calories: 750
- Protein: 45g
- Fat: 60g
- Carbohydrates: 2g
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2
