Here’s a decadent and easy recipe for Beef Fillet with Easy Béarnaise Sauce, using tenderloin for a tender, flavorful dish that’s perfect for special occasions:
Beef Fillet with Easy Béarnaise Sauce (Tenderloin)
Ingredients
For the Beef Fillet (Tenderloin):
- 4 beef tenderloin steaks (6-8 oz each)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tbsp fresh thyme (optional, for garnish)
For the Easy Béarnaise Sauce:
- 1/4 cup white wine vinegar
- 1/4 cup white wine (or water)
- 2 tbsp finely chopped shallots
- 1 tbsp fresh tarragon, chopped (or 1 tsp dried tarragon)
- 1/4 tsp black peppercorns
- 3 large egg yolks
- 1/2 cup unsalted butter (1 stick), melted
- 1 tbsp fresh lemon juice (optional)
- Salt, to taste
Instructions
- Prepare the Beef Fillets:
- Preheat the oven to 400°F (200°C).
- Season the beef tenderloin steaks generously with salt and pepper on both sides.
- Heat olive oil in a large, oven-safe skillet over medium-high heat.
- Sear the beef fillets for 3-4 minutes on each side until they form a golden-brown crust.
- Transfer the skillet to the preheated oven and roast for 5-7 minutes for medium-rare (adjust time for desired doneness). Remove from the oven and let the steaks rest for 5 minutes.
- Make the Béarnaise Sauce:
- In a small saucepan, combine the white wine vinegar, white wine, shallots, tarragon, and peppercorns. Bring to a simmer over medium heat.
- Cook for 5-6 minutes until the liquid has reduced by half, then remove from heat and strain out the solids (you only need the liquid).
- In a separate bowl, whisk the egg yolks until they become pale and slightly thickened.
- Gradually pour the warm wine reduction into the egg yolks while continuously whisking to temper the eggs (this prevents them from scrambling).
- Return the mixture to the saucepan over low heat and whisk constantly until it thickens slightly, about 2-3 minutes.
- Slowly drizzle in the melted butter, continuing to whisk until the sauce becomes smooth and creamy.
- Stir in lemon juice and season with salt to taste. If the sauce is too thick, you can add a teaspoon of warm water to loosen it up.
- Serve:
- Place the rested beef fillets on plates.
- Spoon the Béarnaise sauce over the top of each fillet.
- Garnish with fresh thyme and serve immediately with your favorite side dishes, like roasted vegetables, mashed potatoes, or a simple salad.
Tips
- Make the sauce ahead: You can make the Béarnaise sauce ahead of time and keep it warm in a heatproof bowl set over a pot of simmering water.
- For extra flavor: Add a splash of brandy or cognac to the wine reduction for an added depth of flavor in the sauce.
- Doneness of steak: Use a meat thermometer to check the internal temperature of the beef fillets: 120-125°F for rare, 130-135°F for medium-rare, and 140-145°F for medium.
This Beef Fillet with Easy Béarnaise Sauce is a rich, flavorful dish that’s perfect for a special dinner or celebration, offering a restaurant-quality meal at home!