Directions:
1. Preheat Oven: Preheat the oven to 200C/400F. Allow the beef tenderloin to come to room temperature.
2. Prepare the Beef: Trim the wider part of the beef tenderloin to obtain two pieces of equal width. Tie each piece with kitchen twine, then season generously with salt and pepper.
3. Sear the Beef: Heat a large frying pan over high heat and sear the beef on all sides until golden brown.
4. Roast the Tenderloin: Transfer the seared beef to the oven and roast for 25 minutes for medium-rare or 30 minutes for well-done. Let the beef rest for 10-15 minutes before serving.
5. Prepare the Béarnaise Sauce: In a saucepan, melt the butter until it starts to bubble. Remove from heat and separate the yellow clarified butter from the white sediment.
6. Blend the Sauce: In a blender, blend the egg yolks with white wine vinegar until pale. Gradually add the melted butter, continuing to blend until the sauce thickens and nearly triples in volume.
7. Finish the Sauce: Stir in the chopped tarragon and season with salt. Keep the sauce warm until serving.
Serving Suggestions:
Serve the tenderloin sliced, drizzled with the easy Béarnaise sauce. This dish pairs well with roasted vegetables or a fresh green salad.
Nutrition:
– Prep Time: 20 minutes
– Cooking Time: 25-30 minutes
– Total Time: 45-50 minutes
– Calories: 760 kcal
– Servings: 4 servings
