Perfectly Seared Beef Tenderloin & Creamy Béarnaise Bliss

I love making Perfectly Seared Beef Tenderloin & Creamy Béarnaise Bliss when I want a meal that feels luxurious but still doable at home. The beef is tender and juicy with a beautiful crust, and the béarnaise sauce adds a silky, herbaceous richness that makes the dish feel truly special.

Why You’ll Love This Recipe

I like this recipe because it highlights simple techniques that deliver restaurant-quality results. The tenderloin cooks quickly and stays incredibly tender, while the béarnaise sauce brings brightness and depth with tarragon and a gentle tang. I also enjoy how this dish turns an ordinary evening into something memorable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

beef tenderloin steaks
olive oil
butter
garlic
fresh thyme or rosemary
salt
black pepper

egg yolks
white wine vinegar
shallot
fresh tarragon
butter
salt
black pepper
lemon juice

Directions

I start by letting the beef tenderloin steaks come to room temperature and seasoning them generously with salt and black pepper.

I heat olive oil in a heavy skillet over high heat. I add the steaks and sear them for a few minutes on each side until a deep golden crust forms. During the last minute, I add butter, garlic, and fresh herbs, spooning the melted butter over the steaks. I remove the steaks from the pan and let them rest.

For the béarnaise sauce, I simmer white wine vinegar with finely chopped shallot and tarragon until reduced. I strain the mixture and let it cool slightly.

I whisk the egg yolks with the reduction over gentle heat until thickened, then slowly drizzle in melted butter while whisking constantly until the sauce is smooth and creamy. I season with salt, black pepper, and a squeeze of lemon juice.

I serve the rested beef tenderloin with a generous spoon of béarnaise sauce over the top.

Servings and timing

I usually get about 2 servings from this recipe.
Preparation time: 20 minutes
Cooking time: 15 minutes
Resting time: 5 minutes
Total time: 40 minutes

Variations

I sometimes grill the beef tenderloin instead of pan-searing for a smoky flavor. When I want a lighter sauce, I serve the steak with a simple herb butter instead of béarnaise. I also enjoy adding cracked peppercorns or Dijon mustard to the sauce for a subtle twist.

storage/reheating

I store leftover beef in an airtight container in the refrigerator for up to 2 days. I reheat it gently in a low oven or skillet to avoid overcooking. I make béarnaise sauce fresh, since it doesn’t reheat well.

FAQs

What doneness works best for beef tenderloin?

I prefer medium-rare because it keeps the meat tender and juicy.

Can I make béarnaise sauce ahead of time?

I find it’s best made fresh, since it can separate if reheated.

What if my béarnaise sauce breaks?

I fix it by whisking in a teaspoon of warm water or starting a new yolk and slowly incorporating the broken sauce.

Do I need a cast iron skillet?

I like using cast iron for the best sear, but any heavy skillet works.

What should I serve with this dish?

I like pairing it with roasted potatoes, asparagus, or a simple green salad.

Conclusion

I keep Perfectly Seared Beef Tenderloin & Creamy Béarnaise Bliss for moments when I want something elegant and deeply satisfying. Every time I make it, I’m reminded how a few quality ingredients and careful technique can create a truly unforgettable meal at home.

Perfectly Seared Beef Tenderloin & Creamy Béarnaise Bliss

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An elegant, restaurant-quality meal featuring perfectly seared beef tenderloin topped with a silky, herbaceous béarnaise sauce for a luxurious yet achievable at-home dinner.

• Author: Lizaa
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 2 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: French-Inspired
• Diet: Halal

Ingredients

• 2 beef tenderloin steaks (6–8 oz each)
• 1 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme or rosemary
• 1 tsp salt
• 0.5 tsp black pepper
• 3 large egg yolks
• 0.25 cup white wine vinegar
• 1 small shallot, finely minced
• 1 tbsp fresh tarragon, finely chopped
• 0.75 cup unsalted butter, melted and warm
• 0.25 tsp salt (for sauce)
• 0.25 tsp black pepper (for sauce)
• 1 tsp fresh lemon juice

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Instructions

1. Remove beef tenderloin steaks from the refrigerator and let them come to room temperature. Season generously with salt and black pepper.
2. Heat olive oil in a heavy skillet over high heat.
3. Add steaks and sear for 3–4 minutes per side until a deep golden crust forms.
4. During the last minute, add butter, garlic, and herbs, spooning the melted butter over the steaks.
5. Remove steaks from the skillet and let rest for 5 minutes.
6. For the béarnaise, simmer white wine vinegar, shallot, and tarragon until reduced by half. Strain and cool slightly.
7. Whisk egg yolks with the reduction over gentle heat until thickened.
8. Slowly drizzle in melted butter while whisking constantly until smooth and creamy.
9. Season béarnaise with salt, black pepper, and lemon juice.
10. Serve rested beef tenderloin topped with béarnaise sauce.

Notes

• Medium-rare doneness keeps tenderloin most juicy.
• Use gentle heat when making béarnaise to prevent scrambling.
• Béarnaise is best served immediately.
• Pairs well with roasted vegetables or potatoes.

Nutrition

• Serving Size: 1 steak with sauce
• Calories: 720
• Sugar: 1g
• Sodium: 620mg
• Fat: 56g
• Saturated Fat: 28g
• Unsaturated Fat: 26g
• Trans Fat: 0.5g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 46g
• Cholesterol: 310mg