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cooking instructions for meal

Total Time 30 minutes
Servings 2

Ingredients
  

  • Ingredients
  • 2 pounds beef tenderloin center-cut
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 3 egg yolks
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh tarragon chopped
  • 1 tablespoon fresh chervil chopped (optional)
  • Roasted potatoes
  • Seasonal vegetables asparagus, green beans, etc.

Instructions
 

  • 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.