Tenderloin with Easy Bearnaise Sauce
Ingredients:
2 lbs beef tenderloin
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons tarragon vinegar
3 tablespoons finely chopped shallots
3 egg yolks
1/2 cup unsalted butter, melted
1 tablespoon chopped fresh tarragon
Salt and pepper to taste
Directions:
Preheat the oven to 400°F (200°C).
Rub the beef tenderloin with olive oil, salt, and pepper. Place in a roasting pan.
Roast the tenderloin in the preheated oven for 25-30 minutes, or until a thermometer inserted into the center reads 135°F (57°C) for medium-rare.
Remove from the oven and let rest for 10 minutes before slicing.
For the sauce, combine tarragon vinegar and shallots in a small saucepan over medium heat. Simmer until the mixture is reduced to about 2 tablespoons.
In a heatproof bowl, whisk the egg yolks. Gradually whisk in the reduced vinegar mixture.
Place the bowl over a pot of simmering water (double boiler method), whisking constantly until the mixture thickens.
Remove from heat and slowly whisk in the melted butter until the sauce is thick and creamy. Stir in chopped tarragon, and season with salt and pepper.
Serve the sliced tenderloin with the Bearnaise sauce.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 550 kcal | Servings: 4 servings
