Cooking Instructions

Preparation of the Beef: Remove the beef tenderloin from the refrigerator and let it rest at room temperature for about 30 minutes.

Preheat your oven to 375°F (190°C). Pat the tenderloin dry with paper towels and season generously with kosher salt and black pepper.

Searing the Beef: In a large, oven-safe skillet, heat the olive oil over medium-high heat.

Once hot, add the seasoned beef tenderloin to the skillet. Sear each side for about 3-4 minutes, or until a golden-brown crust forms.

Roasting the Beef: Once the beef is seared, transfer the skillet to the preheated oven.

Roast the beef for about 20-25 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare. Use a meat thermometer to ensure accuracy.

Resting the Meat: Once cooked to your desired temperature, remove the beef from the oven and transfer it to a cutting board.

Cover it loosely with aluminum foil and let it rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat.

Making the Béarnaise Sauce: While the meat rests, prepare the Béarnaise sauce.

In a small saucepan, combine the white wine vinegar and egg yolks, then whisk until frothy.

Cook over low heat, whisking constantly, until the mixture thickens. Gradually whisk in the butter until the sauce is smooth.

Stir in the chopped tarragon and chervil, and season with salt and pepper to taste.

Serving: Slice the rested beef tenderloin into thick medallions and arrange them on a serving platter.

Drizzle with Béarnaise sauce and serve alongside roasted potatoes and seasonal vegetables.