Ingredients: |
Ingredients: 6 to 8 lb. beef tenderloin
salt and black pepper
2 TBS olive oil
Bearnaise Sauce:
1/4 c white wine vinegar
1/4 c dry white wine
3 TBS shallots, minced
1 TBS fresh tarragon, chopped
2 to 3 TBS water
4 egg yolks
2 sticks unsalted butter, melted
juice of half a lemon, salt, white pepper
and cayenne pepper to taste.
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Directions: |
Directions:Preheat oven to 425*
Tim tenderloin and cut into 6 to 8 filets; season each filet with salt & pepper. Heat an ovenproof saute pan over medium-high for 5 minutes.
Sear filets in oil on one side for 4 to 5 minutes. Turn them over, place the pan in the oven and roast to desired doneness.
( Rare: Sear 5 minutes, Roast 5 minutes, Rest 5 minutes)
(Medium Rare: Sear 5 minutes, Roast 7 minutes, Rest 5 minutes)
(Medium: Sear 5 minutes, Roast 9 minutes, Rest 5 minutes)
Remove pan from oven and transfer filets to plate, tent with foil and let rest 5 minutes before serving.
Bearnaise Sauce directions:
Bring vinegar,wine, shallots and tarragon to a boil in a small saucepan over med-hi heat.
Boil until most of the liquid evaporates, about 5 minutes.
Off heat, add water , then whisk in egg yolks until frothy. Gradually drizzle in butter, whisking constantly to incorporate.
Sauce should be thick, but thin it with a little water if needed. If it is too thin, return it to low heat and whisk constantly until chickened.
Strain sauce through a strainer into a heatproof cup. Season with lemon juice, salt, and peppers. Serve immediately. |
This recipe for beef tenderloin filets is from