Description
A tender and juicy beef tenderloin paired with a smooth and rich bearnaise sauce for an elegant meal.
Ingredients
Scale
- 1.5 kg beef tenderloin, trimmed
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 3 egg yolks
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1/2 cup unsalted butter, melted
- 1 tbsp fresh tarragon, chopped
Instructions
- Preheat oven to 200°C (400°F).
- Rub beef tenderloin with olive oil, salt, and pepper.
- Sear the beef in a hot pan for 2 minutes per side.
- Transfer to the oven and roast for 20 minutes or until desired doneness.
- For the bearnaise sauce, whisk egg yolks, lemon juice, and vinegar over a double boiler.
- Slowly drizzle in melted butter while whisking continuously.
- Stir in chopped tarragon.
- Slice beef and serve with bearnaise sauce.
Notes
- Let the beef rest for 10 minutes before slicing.
- Use fresh tarragon for the best flavor in the bearnaise sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 1g
- Sodium: 680mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 250mg
Keywords: beef tenderloin, bearnaise sauce, French cuisine, roasted beef