Seared Beef Tenderloin Filet with Béarnaise Sauce

By á-13856

Ingredients

• Béarnaise Sauce:
• 1 beef tenderloin (6-8lbs)
• salt & black pepper
• 2 T olive oil
• 1/4 c white wine vinegar
• 1/4 c dry white wine
• 3 T minced shallots
• 1 T chopped fresh tarragon
• 2-3 T water
• 4 egg yolks
• 2 sticks unsalted butter, melted
• Juice of half a lemon, salt, white pepper, and cayenne pepper to taste

Preparation

Step 1

PREHEAT oven to 425 degrees with a rack in the center.

TRIM tenderloin and cut into 6-8oz filets; season each filet with salt and pepper. Heat an ovenproof sauté pan over medium high heat for 5 minutes.

SEAR filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness:
(RARE SEAR 5 MINUTES, ROAST 5 MINUTES REST 5 MINUTES,)
(MEDIUM RARE: SEAR 5 MINUTES, ROAST 7 MINUTES, REST 5 MINUTES)
(MEDIUM: SEAR 5 MINUTES, ROAST 9 MINUTES, REST5 MINUTES).

Remove pan from the oven, transfer filets to a plate, tent with foil and let rest 5 minutes before serving.

SERVE with Béarnaise sauce.




Béarnaise SAUCE:
BRING vinegar, wine, shallots and tarragon to a boil in a small saucepan over medium high heat. Boil until most of the liquid evaporates , about 5 minutes.

OFF heat, add water then whisk in egg yolks until frothy.

GRADUALLY drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. If it is too thin, return it to low heat and whisk constantly until thickened.

STRAIN sauce through a medium mesh strainer into a heatproof cup. Season with lemon juice, salt, white pepper, and cayenne. Serve immediately.