Succulent Beef Tenderloin with Silky Bearnaise Sauce

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Beef Tenderloin:
– 2 (8 oz) beef tenderloin steaks
– Salt and freshly ground black pepper, to taste
– 2 tablespoons olive oil
– 2 cloves garlic, crushed
– Fresh thyme sprigs, for garnish

For the Bearnaise Sauce:
– 1/2 cup white wine vinegar
– 1/2 cup dry white wine
– 2 tablespoons shallots, finely chopped
– 3 large egg yolks
– 1 cup unsalted butter, melted
– 1 tablespoon fresh tarragon, chopped
– Salt and freshly ground black pepper, to taste

 

Instructions:

1. Start by preparing the Bearnaise sauce. In a small saucepan, combine the white wine vinegar, white wine, and shallots. Simmer over medium heat until reduced by half. Remove from heat and let cool slightly.
2. In a heatproof bowl, whisk together the egg yolks and the cooled vinegar mixture until the mixture is pale and thick.
3. Set the bowl over a pot of simmering water (double boiler method) and whisk continuously. Gradually add the melted butter in a slow, steady stream until the sauce is thick and creamy. Stir in the chopped tarragon and season with salt and pepper. Keep warm.
4. Preheat your grill or skillet over medium-high heat. Season the beef tenderloin steaks generously with salt and pepper.
5. Add olive oil to the pan and sear the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Add crushed garlic and thyme during the last minute of cooking for additional flavor.
6. Allow the steaks to rest for 5 minutes before slicing.
7. Plate the beef tenderloin and drizzle with the silky Bearnaise sauce. Garnish with fresh thyme sprigs.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 2