Beef Tenderloin with Bearnaise Sauce

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Name: Beef Tenderloin with Bearnaise Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 beef tenderloin trimmed; Extra virgin olive oil; Salt and pepper; 3 Egg yolks; 1 tablespoon Lemon Juice; 1/2 cup Butter; 1/4 cup Dry white wine; 1 tablespoon Shallots minced; 1 tablespoon chopped tarragon

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INGREDIENTS

1 beef tenderloin ; trimmed
Extra virgin olive oil
Salt and pepper
3 Egg yolks
1 tablespoon Lemon Juice
1/2 cup Butter
1/4 cup Dry white wine
1 tablespoon Shallots minced
1 tablespoon chopped tarragon

Servings

INSTRUCTIONS

Preheat oven to 400. Rub the beef with some olive oil. Season with salt and pepper. Heat large skillet or braiser pan over medium heat, add olive oil and when almost smoking, carefully add the seasoned beef. Sear on all sides until nicely browned. Transfer pan with beef to oven and roast until interenal temperature reaches about 140 for medium rare. Let rest, covered with foil, for about 10 minutes before servine.

Bearnaise Sauce.

Simmer wine, shallots and tarragon. Strain wine. Whisk the yolks with the lemon juice and seasonings in stainless steel bowl. Put the bowl over a pan of simmering water and cook the yolks, stirring constantly, until pale and creamy, about 2 minutes. Be careful not to scramble the eggs. Add wine to yolks. Add the butter, tablespoon by tablespoon, whisking constantly, until the sauce is thick and fluffy. The more butter added, the thicker the sauce. Once the sauce is finished, there is no need to whisk again. Keep the sauce warm, not hot, Serve soon after making.

NOTES

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Beef Tenderloin with Bearnaise Sauce

1 beef tenderloin trimmed
 Extra virgin olive oil
 Salt and pepper
3 Egg yolks
1 tablespoon Lemon Juice
1/2 cup Butter
1/4 cup Dry white wine
1 tablespoon Shallots minced
1 tablespoon chopped tarragon

Bearnaise Sauce. 
Simmer wine, shallots and tarragon. Strain wine. Whisk the yolks with the lemon juice and seasonings in stainless steel bowl. Put the bowl over a pan of simmering water and cook the yolks, stirring constantly, until pale and creamy, about 2 minutes. Be careful not to scramble the eggs. Add wine to yolks. Add the butter, tablespoon by tablespoon, whisking constantly, until the sauce is thick and fluffy. The more butter added, the thicker the sauce. Once the sauce is finished, there is no need to whisk again. Keep the sauce warm, not hot, Serve soon after making.

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Nutrition

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Serving Size: 1 Serving (109g)
Recipe Makes: 4 Servings

Calories: 419
Calories from Fat: 361 (86%)

Amt Per Serving		% DV

	Total Fat 40.1g	53 %
	Saturated Fat 20.4g	102 %
	Monounsaturated Fat 14.3g
	Polyunsanturated Fat 2.1g
Cholesterol 255.8mg		79 %
Sodium 237.2mg		8 %
Potassium 205.3mg		5 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.1g
Protein 13.5g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 419

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