Beef Tenderloin with Béarnaise Sauce Recipe

Introduction

Beef Tenderloin with Béarnaise Sauce is the epitome of luxury dining at home, offering a tender, juicy cut of beef paired with the rich and tangy flavors of a homemade Béarnaise sauce. This classic French dish is perfect for special occasions, such as anniversaries, holidays, or a celebratory dinner, but it’s also a great way to elevate an ordinary evening into something extraordinary. The tenderloin, known for its delicate texture and subtle beef flavor, is complemented beautifully by the aromatic and buttery Béarnaise sauce, which features a delightful balance of tarragon, shallots, and vinegar.

Making Beef Tenderloin with Béarnaise Sauce may sound intimidating, but it is surprisingly easy to prepare with the right techniques. In this guide, we will take you step by step through the process of creating this decadent dish, providing tips on perfecting the tenderloin and mastering the Béarnaise sauce. We’ll also suggest some fantastic variations, side dishes, and ways to serve it for a complete, restaurant-quality meal at home.

Why You’ll Love Beef Tenderloin with Béarnaise Sauce

• Exquisite Flavor: Beef tenderloin is one of the most flavorful and tender cuts of beef, and when paired with the tangy richness of Béarnaise sauce, the flavors are taken to a whole new level. The sauce complements the beef without overwhelming it, creating the perfect balance.
• Elegant & Impressive: Serving Beef Tenderloin with Béarnaise Sauce is a surefire way to impress your guests. The dish is visually stunning, with its perfectly seared meat and glossy, aromatic sauce drizzled over the top.
• Perfectly Tender Meat: Beef tenderloin is renowned for its melt-in-your-mouth texture. With just a few simple steps, you can achieve a perfectly cooked piece of meat that is both juicy and tender.
• Rich, Velvety Sauce: Béarnaise sauce, made from clarified butter, egg yolks, shallots, tarragon, and vinegar, adds a rich, velvety layer of flavor to the dish. It’s a decadent complement to the simplicity of the tenderloin.
• Impressively Easy: While this dish may seem like it requires advanced cooking skills, with a little patience and practice, you can easily master both the tenderloin and the sauce. It’s a great way to elevate your home cooking without a lot of fuss.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 20 minutes
• Cooking Time: 40 minutes (for the beef) + 15 minutes (for the sauce)
• Servings: 4 servings
• Calories per Serving: Approximately 500-600 calories per serving, depending on the portion size and ingredients.

Nutrition Facts (Per Serving)

• Calories: 500-600 kcal
• Fat: 40-45g
• Carbohydrates: 4-6g
• Protein: 35-40g
• Fiber: 1g
• Sugar: 1g

Ingredients

For the Beef Tenderloin:

• 4 beef tenderloin steaks (6-8 ounces each)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 garlic cloves, smashed
• 2 sprigs fresh thyme
• Optional: 1 tablespoon fresh parsley (for garnish)

For the Béarnaise Sauce:

• 2 tablespoons unsalted butter
• 1 small shallot, finely chopped
• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 1/4 cup water
• 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried tarragon)
• 3 egg yolks
• 1/2 cup unsalted butter, clarified
• Salt and white pepper to taste
• 1 teaspoon fresh lemon juice (optional, for added brightness)

Step-by-Step Instructions

1. Prepare the Beef Tenderloin

Begin by preparing the beef tenderloin steaks. Pat the steaks dry with paper towels to remove excess moisture, which will help the meat sear properly. Season both sides of each steak generously with kosher salt and freshly ground black pepper. The seasoning is key to enhancing the natural flavor of the beef, so don’t be shy.

Allow the steaks to come to room temperature before cooking, which should take about 15-20 minutes. This ensures that the meat cooks evenly and helps avoid a cold, undercooked center.

2. Sear the Beef Tenderloin

Heat a large skillet, preferably cast iron, over medium-high heat. Add the olive oil and let it heat until it shimmers. Once the oil is hot, add the seasoned tenderloin steaks to the pan. Be sure to place the steaks in the skillet without overcrowding, as this can prevent proper searing.

Sear the steaks for about 3-4 minutes on the first side, until a golden-brown crust forms. Flip the steaks and add the butter, smashed garlic cloves, and sprigs of fresh thyme to the pan. As the butter melts, spoon the buttery mixture over the steaks continuously to infuse them with flavor. Continue cooking the steaks for another 3-4 minutes for medium-rare. For medium, cook for an additional 2-3 minutes.

To best results, use a meat thermometer to check the internal temperature. For medium-rare, the target temperature is 130°F (54°C), and for medium, it’s 140°F (60°C). Once cooked to your desired doneness, remove the steaks from the skillet and let them rest for about 5-10 minutes. Resting helps the juices redistribute throughout the meat, keeping it juicy and tender.

3. Make the Béarnaise Sauce

While the steaks are resting, it’s time to prepare the Béarnaise sauce. In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped shallot and cook for about 2 minutes, or until softened and translucent. Next, add the white wine vinegar, white wine, and water, and bring the mixture to a simmer. Let it cook for about 5 minutes, or until the liquid has reduced by half.

Once the liquid has reduced, remove the pan from the heat and stir in the fresh tarragon. Allow the mixture to cool for a couple of minutes.

In a heatproof bowl, whisk the egg yolks until they are smooth and pale. Gradually add the reduced vinegar mixture to the egg yolks, whisking constantly to combine. This process is called tempering, and it ensures that the egg yolks don’t curdle.

Place the bowl over a pot of simmering water (double boiler setup) and continue to whisk the egg yolk mixture. Slowly drizzle in the clarified butter, one tablespoon at a time, whisking constantly until the sauce thickens and becomes smooth. The sauce should be velvety and emulsified, with a rich texture.

Taste the sauce and adjust the seasoning with salt and white pepper. If you like, you can add a teaspoon of fresh lemon juice to brighten the flavor.

4. Assemble the Dish

Once the beef tenderloin has rested and the Béarnaise sauce is ready, it’s time to assemble the dish. Place each steak on a plate, and spoon a generous amount of Béarnaise sauce over the top. For added elegance, garnish with freshly chopped parsley.

You can also serve the beef tenderloin with additional side dishes to create a well-rounded meal.

5. Serve

Serve the Beef Tenderloin with Béarnaise Sauce immediately, while the steak is still warm and the sauce is velvety. This dish pairs wonderfully with a variety of sides, which we will explore below.

Tips for Perfect Beef Tenderloin with Béarnaise Sauce

• Choose the Right Cut of Beef: Beef tenderloin is the best cut for this dish due to its tenderness and mild flavor. If you can’t find tenderloin, filet mignon is a great alternative.
• Let the Beef Rest: Always let the beef rest after cooking. This ensures the juices redistribute and results in a juicier, more flavorful steak.
• Clarify the Butter Properly: For a smooth and rich Béarnaise sauce, make sure you clarify the butter. Simply melt the butter and skim off the milk solids to use only the pure butterfat.
• Tempering the Eggs: When making the sauce, it’s essential to temper the eggs to avoid scrambling them. Add the hot liquid to the egg yolks gradually while whisking constantly.
• Use Fresh Tarragon: Fresh tarragon is key to the authentic flavor of Béarnaise sauce. If fresh tarragon is unavailable, dried tarragon can be used, but fresh will give the sauce its signature aromatic flavor.
• Check for Doneness: Use a meat thermometer to check the doneness of the beef. Tenderloin is best served medium-rare to medium for optimal tenderness.

Variations of Beef Tenderloin with Béarnaise Sauce

• Mushroom Béarnaise: Add sautéed mushrooms to the Béarnaise sauce for an earthy, savory twist. Mushrooms complement the richness of the beef and the sauce beautifully.
• Blue Cheese Béarnaise: For a decadent variation, melt crumbled blue cheese into the Béarnaise sauce. This adds a sharp, tangy flavor that pairs perfectly with the tender beef.
• Cognac Béarnaise: For a more sophisticated take, add a splash of cognac to the sauce after it has thickened. The deep, rich flavor of cognac enhances the sauce’s complexity.
• Grilled Beef Tenderloin: Instead of pan-searing the beef, you can also grill the tenderloin. The smoky flavor from the grill adds a new layer of taste that pairs wonderfully with the Béarnaise sauce.

Storage and Shelf Life

Beef Tenderloin with Béarnaise Sauce is best enjoyed fresh, but if you have leftovers, you can store them separately:

• Beef: Leftover beef tenderloin can be stored in an airtight container in the fridge for up to 3 days. Reheat the beef gently in a skillet over low heat to avoid overcooking.
• Béarnaise Sauce: Béarnaise sauce is best fresh but can be stored in the fridge for up to 2 days. Reheat the sauce gently over a double boiler, whisking constantly to restore its smooth texture.

Side Dishes and Pairings for Beef Tenderloin with Béarnaise Sauce

While Beef Tenderloin with Béarnaise Sauce is a rich and complete dish on its own, pairing it with complementary side dishes will elevate the meal:

• Garlic Mashed Potatoes: Creamy mashed potatoes are the perfect side for this dish. The rich potatoes complement the tender beef and the creamy sauce.
• Roasted Vegetables: Roasted asparagus, Brussels sprouts, or carrots add a nice contrast to the richness of the beef and sauce. The caramelization from roasting brings out the natural sweetness of the vegetables.
• Creamed Spinach: A classic pairing with beef, creamed spinach is rich and velvety, making it the perfect side dish to balance the flavors of the tenderloin and Béarnaise sauce.
• Cauliflower Gratin: A cheesy, creamy cauliflower gratin is another excellent side that pairs well with the tender beef and sauce.
• Red Wine: Pair your Beef Tenderloin with a full-bodied red wine, such as Cabernet Sauvignon, Merlot, or a Bordeaux, to complement the rich flavors of the beef and Béarnaise sauce.

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Conclusion

Beef Tenderloin with Béarnaise Sauce is a classic, luxurious dish that never fails to impress. The tender, flavorful beef paired with the rich, aromatic Béarnaise sauce creates a dining experience that’s perfect for any special occasion or a refined evening at home. With just a few simple ingredients and techniques, you can master this restaurant-quality dish and serve it with confidence.

By following the tips and variations provided, you can customize the dish to suit your tastes, whether you prefer a traditional version or one with a creative twist. Pair it with complementary sides and a great wine, and you have a meal that is sure to be remembered. Enjoy your Beef Tenderloin with Béarnaise Sauce—it’s the perfect dish for those who appreciate fine dining at home.