Cooking Times

20 min
Prep Time
33 min
Cook Time
53 min
Total Time

Ingredients (8 items)

2.00 lbs Beef tenderloin
center cut, trimmed
4.00 tbsp Butter
softened
2.00 tbsp Fresh herbs
thyme and rosemary
3.00 large Egg yolks
for Béarnaise
3.00 tbsp White wine vinegar
2.00 medium Shallots
minced
2.00 tbsp Tarragon
fresh, chopped
0.50 cup Clarified butter
warm

Instructions (6 steps)

1
Season beef with salt, pepper, and herbs.
2
Sear beef in hot skillet until browned all sides.
8 minutes
3
Roast at 425°F to 125°F internal temperature.
20 minutes
4
Make reduction with vinegar, shallots, tarragon.
5 minutes
5
Whisk egg yolks with reduction over double boiler.
3 minutes
6
Slowly whisk in clarified butter for Béarnaise.