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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.

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

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

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