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.

For 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.