Sizzling Tenderloin with Easy Bearnaise Sauce Recipe

Succulent beef tenderloin meets its perfect match in a classic bearnaise sauce that elevates every bite.

Chefs and home cooks alike treasure this timeless combination for its rich, luxurious flavors.

The silky, herbed sauce adds a decadent touch to the perfectly cooked meat.

Tender, juicy slices of beef create a stunning centerpiece for any special meal.

Mastering this restaurant-quality dish is easier than you might expect.

Elegant yet surprisingly simple, this recipe transforms an ordinary dinner into an extraordinary culinary experience.

Each forkful promises a delightful journey of taste and texture that will impress even the most discerning palates.

What Makes Tenderloin with Easy Bearnaise Sauce So Special

• Wow the Crowd: Impress dinner guests with a restaurant-quality dish that looks and tastes sophisticated without requiring professional chef skills.
• Quick and Delicious Cooking: Prepare a gourmet meal in under an hour with simple steps and minimal ingredients, perfect for busy home cooks wanting something special.
• Versatile Protein Perfection: Create a mouthwatering tenderloin that can be adapted for different doneness levels, making it ideal for various taste preferences at family gatherings or elegant dinners.
• Sauce Magic Technique: Master a classic French béarnaise sauce that elevates the meat, teaching a fundamental culinary skill that can boost your cooking confidence and impress even discerning food lovers.

Ingredients for Tenderloin with Bearnaise Sauce

• Beef Tenderloin: A premium cut of beef known for its exceptional tenderness and rich flavor.

• Salt, Black Pepper: Essential seasonings that enhance the natural flavor of the beef and create a delicious outer crust.

• Egg Yolks: Provide a rich, creamy base for the bearnaise sauce and help emulsify the butter.
• Butter: Creates a smooth, luxurious texture and adds depth of flavor to the sauce.
• White Wine Vinegar: Adds a subtle tangy note and helps balance the richness of the sauce.
• Fresh Tarragon: A classic herb that brings a distinctive anise-like flavor to the traditional bearnaise sauce.

• Kitchen Twine: Helps maintain the shape of the beef tenderloin during cooking and ensures even roasting.

How to Prepare Tenderloin with Easy Bearnaise Sauce

Step 1: Prepare the Oven

Preheat the oven to 400 degrees Fahrenheit.

This ensures a perfectly heated cooking environment for the tenderloin.

Step 2: Bring Beef to Room Temperature

Allow the beef to sit out of the refrigerator for about 30 minutes.

This helps the meat cook more evenly and consistently.

Step 3: Trim and Tie the Beef

Carefully trim the wider part of the beef fillet to create two pieces of equal width.

Use kitchen twine to tie each piece, ensuring they maintain a uniform shape.

Season generously with salt and pepper, covering all surfaces for maximum flavor.

Step 4: Sear the Tenderloin

Heat a large frying pan over high heat.

Carefully place the beef in the hot pan and sear each side until a beautiful golden-brown crust forms.

This step locks in the meat’s juices and creates a delicious exterior.

Step 5: Roast to Perfection

Transfer the seared beef to the preheated oven.

Roast for 25 minutes if you prefer medium-rare, or 30 minutes for a well-done finish.

After cooking, let the meat rest for 10-15 minutes to allow the juices to redistribute.

Step 6: Prepare Clarified Butter

Melt the butter in a saucepan until it starts to bubble.

Remove from heat and carefully separate the yellow clarified butter from the white sediment.

This creates a smooth base for the sauce.

Step 7: Create Bearnaise Sauce

Blend egg yolks with white wine vinegar until the mixture turns pale and creamy.

Slowly incorporate the melted butter while continuing to blend.

Keep mixing until the sauce thickens and increases nearly threefold in volume.

Step 8: Finish the Sauce

Stir in freshly chopped tarragon and season with salt to taste.

Keep the sauce warm until ready to serve alongside the tenderloin.

Tips for Tenderloin with Bearnaise Sauce

• Choose a high-grade beef tenderloin with minimal marbling for the most tender and flavorful result.
• Use a meat thermometer to achieve precise doneness, aiming for 135°F for medium-rare and removing from heat slightly before target temperature.
• Allow the tenderloin to rest 10-15 minutes after cooking to redistribute juices and ensure maximum tenderness and flavor retention.
• Blend egg yolks slowly and consistently to prevent sauce from breaking, maintaining a gentle heat throughout preparation.
• Slice tenderloin against the grain and drizzle warm bearnaise sauce just before serving for optimal taste and presentation.

Variations for Tenderloin with Bearnaise Sauce

• Herb-Crusted Tenderloin: Coat the beef with a mixture of fresh rosemary, thyme, and parsley before searing for an aromatic herbal crust.
• Gluten-Free Bearnaise: Replace white wine vinegar with apple cider vinegar and use ghee instead of butter for a gluten-sensitive version.
• Low-Carb Friendly: Skip traditional sauce and create a lighter version using Greek yogurt, fresh herbs, and a touch of lemon zest as a healthier alternative.
• Vegetarian Substitute: Replace beef with portobello mushroom steaks, maintaining the same cooking technique and bearnaise sauce for a plant-based option.

Serving Ideas for Tenderloin with Bearnaise Sauce

• Elegant Dinner Centerpiece: Present the sliced tenderloin on a large white platter with sprigs of fresh tarragon, creating a stunning visual that highlights the meat's golden-brown exterior.
• Wine Pairing Perfection: Serve alongside a bold red Cabernet Sauvignon or a smooth Pinot Noir to complement the rich flavors of the beef and bearnaise sauce.
• Gourmet Side Companions: Add roasted fingerling potatoes and glazed baby carrots to complete the plate, providing colorful and delicious accompaniments that enhance the tenderloin's elegant profile.
• Rustic Table Setting: Use wooden serving boards, vintage silverware, and simple linen napkins to create a warm, sophisticated dining atmosphere that matches the refined nature of this classic French-inspired dish.

How to Store Tenderloin with Bearnaise Sauce

• Store leftover tenderloin in an airtight container and refrigerate for up to 3-4 days. Wrap the meat tightly in plastic wrap or aluminum foil to prevent drying out.
• Slice the beef and place in a freezer-safe container or freezer bag. Remove excess air and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Preheat oven to 250F. Place beef slices in a baking dish, cover with foil, and warm for 10-15 minutes to maintain moisture and prevent overcooking.

FAQs

• What is the best way to know when the beef is cooked to my desired doneness?

Use a meat thermometer. For medium-rare, aim for 135°F internal temperature, and for medium, target 145°F.

• Can I prepare the béarnaise sauce ahead of time?

No, béarnaise sauce is best made just before serving. It can separate or become too thick if prepared too early.

• How do I ensure the beef doesn't become tough when roasting?

Let the beef come to room temperature before cooking and always let it rest after roasting to help redistribute the juices and keep the meat tender.

• What if I don't have a meat thermometer?

Use the touch test – gently press the center of the beef. Medium-rare will feel soft with slight resistance, while medium will feel more firm.

Tenderloin with Easy Bearnaise Sauce Recipe

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4.6 from 37 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Succulent beef tenderloin meets classic French bearnaise sauce in this elegant dinner masterpiece. Rich flavors and creamy textures combine to elevate your culinary experience, promising a restaurant-quality meal you can effortlessly craft at home.

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Ingredients

Scale 1x2x3x

Meat:

• 4 pounds (1.8 kilograms) beef fillet (tenderloin)
• Salt to taste
• Black pepper to taste

Sauce Ingredients:

• 4 egg yolks
• 1 tablespoon white wine vinegar
• 2/3 cup unsalted butter

Herbs and Seasonings:

• 2 tablespoons fresh tarragon leaves (chopped)

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Instructions

1. Bring the beef tenderloin to room temperature for even cooking, ensuring optimal flavor and texture.
2. Carefully trim the fillet to create two uniform pieces, maintaining consistent width throughout.
3. Secure each piece with kitchen twine, creating compact shapes that will promote even roasting.
4. Generously season the meat with salt and pepper, ensuring complete and thorough coverage.
5. Heat a large frying pan to high temperature, creating an intense searing surface for developing rich, caramelized exterior.
6. Sear the tenderloin on all sides until a golden-brown crust forms, approximately 2-3 minutes per side.
7. Transfer the seared meat to a preheated 400°F oven, roasting for 25 minutes for medium-rare or 30 minutes for well-done doneness.
8. Allow the tenderloin to rest for 10-15 minutes after removing from oven, enabling internal juices to redistribute.
9. For béarnaise sauce, melt butter until it begins to bubble, carefully separating golden clarified butter from white sediment.
10. Whisk egg yolks with white wine vinegar until the mixture becomes pale and creamy.
11. Gradually incorporate melted butter while continuously blending, creating a sauce that thickens and increases in volume.
12. Fold in freshly chopped tarragon and season with salt to enhance the sauce’s delicate flavor profile.
13. Maintain sauce temperature until ready to serve alongside the perfectly prepared tenderloin.

Notes

• Choose high-quality beef tenderloin with good marbling for maximum flavor and tenderness.
• Allow the meat to rest at room temperature for 30-45 minutes before cooking to ensure even heat distribution and consistent doneness.
• 125°F for rare, 135°F for medium-rare, and 145°F for medium.
• For gluten-free adaptation, ensure all ingredients like vinegar are certified gluten-free.
• Whisking bearnaise sauce slowly and consistently prevents egg yolks from curdling and maintains smooth texture.
• Substitute fresh tarragon with dried if unavailable, using one-third the amount of fresh herbs.
• Store leftover sauce in an airtight container and consume within 2 days for best quality.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 499
• Sugar: 0.3 g
• Sodium: 95 mg
• Fat: 39 g
• Saturated Fat: 17 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.5 g
• Carbohydrates: 1 g
• Fiber: 0.2 g
• Protein: 38 g
• Cholesterol: 210 mg