Description
A classic French dish featuring a succulent center-cut beef tenderloin, seared to a perfect golden crust and roasted medium-rare, served with a rich and creamy béarnaise sauce. This elegant recipe balances savory, herbaceous flavors for a sophisticated meal ideal for special occasions or gourmet dinners.
Ingredients
Scale
Beef and Seasoning
- 1 (1.5–2 lb) center-cut beef tenderloin (Chateaubriand cut)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 sprigs fresh thyme
- 2 cloves garlic, smashed
- Salt and freshly ground black pepper, to taste
Béarnaise Sauce
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons finely chopped shallots
- 1 tablespoon fresh tarragon, chopped (divided)
- 2 egg yolks
- 1/2 cup unsalted butter, melted
- Salt and pepper, to taste
Instructions
- Preheat and Season: Preheat your oven to 400°F (200°C). Pat the beef dry thoroughly with paper towels to ensure a good sear. Season generously with salt and freshly ground black pepper all around the tenderloin.
- Sear the Beef: Heat olive oil in a cast iron skillet or ovenproof pan over high heat until shimmering. Place the beef in the skillet and sear each side for about 2–3 minutes until a delicious golden-brown crust forms, turning carefully to cover all sides.
- Add Butter and Aromatics: Reduce heat to medium, add unsalted butter, fresh thyme sprigs, and smashed garlic cloves to the pan. As the butter melts, use a spoon to baste the beef continuously for 1–2 minutes, infusing it with herbaceous garlic flavor.
- Roast the Beef: Transfer the skillet with the seared beef to the preheated oven. Roast for approximately 15–20 minutes or until the internal temperature reaches 125°F (52°C) for perfect medium-rare doneness. The time may vary depending on the thickness of the tenderloin.
- Rest the Meat: Remove the beef from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 minutes to allow juices to redistribute, ensuring a tender and juicy slice.
- Prepare Béarnaise Sauce – Reduction: While the beef rests, combine white wine vinegar, dry white wine, finely chopped shallots, and half the chopped tarragon in a small saucepan. Simmer gently until the liquid reduces by half, concentrating the flavors.
- Prepare the Emulsion Base: Strain the reduction into a heatproof bowl. Add the egg yolks and set the bowl over a double boiler or simmering water. Whisk constantly and vigorously to gently cook the yolks without scrambling them, thickening the mixture.
- Incorporate Butter: Slowly drizzle the melted butter into the egg yolk mixture while continually whisking to create a smooth, creamy, and stable béarnaise sauce. Stir in the remaining fresh tarragon and season with salt and pepper to taste.
- Serve: Slice the rested beef tenderloin thickly and plate it alongside your preferred accompaniments such as haricots verts, roasted potatoes, or carrots. Spoon the béarnaise sauce generously over or alongside the meat for an indulgent finish.
Notes
- Ensure the beef is patted dry before seasoning and searing for the best crust.
- Use a meat thermometer to accurately monitor internal temperature for perfect doneness.
- The béarnaise sauce requires constant whisking and gentle heat to avoid curdling the eggs.
- Fresh tarragon is preferred for authentic béarnaise flavor but can be substituted with dried if necessary.
- Leftover béarnaise sauce can be refrigerated and gently reheated, but it is best served fresh.
