Instructions
Step 1: Preheat oven to 425°F (220°C). Season the beef tenderloin with salt, pepper, rosemary, thyme, and garlic.
Step 2: Heat olive oil in an ovenproof skillet over high heat. Sear the beef on all sides until nicely browned, about 2–3 minutes per side.
Step 3: Transfer skillet to the oven and roast for 20–25 minutes for medium-rare, or until desired doneness. Use a meat thermometer for accuracy (130°F for medium-rare). Let rest for 10 minutes before slicing.
Step 4: For the sauce, combine vinegar, wine, shallots, and half the tarragon in a small saucepan. Simmer over medium heat until reduced to about 2 tablespoons. Strain and let cool slightly.
Step 5: In a heatproof bowl, whisk egg yolks and strained vinegar mixture. Place over a pot of gently simmering water (double boiler setup), whisking constantly until thickened.
Step 6: Slowly drizzle in the melted butter, continuing to whisk until the sauce is thick and smooth. Stir in remaining tarragon and season with salt and pepper.
Step 7: Slice the tenderloin and spoon Béarnaise sauce over the top. Garnish with extra tarragon.
Storage Information
Store leftover tenderloin tightly wrapped in the refrigerator for up to 3 days. Reheat gently in a low oven or skillet. Béarnaise sauce is best fresh, but can be kept refrigerated for up to 1 day and reheated gently over low heat while whisking continuously. Do not freeze the sauce.
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