Description
An exquisite dish of perfectly seared beef tenderloin with a rich, velvety Béarnaise sauce, easy to prepare and impressively flavorful.
Ingredients
Scale
- 2 beef tenderloin steaks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 egg yolks
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1/2 cup unsalted butter, melted
- 1 tablespoon fresh tarragon, minced
- 1 tablespoon fresh chervil, minced
- Lemon juice to taste
Instructions
- Season the beef with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and add the beef.
- Cook for 3-4 minutes on each side for medium-rare.
- For the Béarnaise, whisk egg yolks, mustard, and vinegar in a bowl over simmering water while adding melted butter until thick.
- Stir in herbs and lemon juice.
- Serve beef topped with Béarnaise sauce.
Notes
Use a meat thermometer for perfect doneness. Customize herbs in the Béarnaise as per preference.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 600mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 550mg