Description
This Beef Fillet with Easy Bearnaise Sauce is a rich, buttery centerpiece for any holiday table. Tenderloin beef is roasted to perfection and paired with a smooth, tarragon-scented Bearnaise sauce that adds just the right balance of richness and tang. Perfect for Christmas dinners or any special gathering.
Ingredients
1.8kg / 4 lbs Beef Fillet (Tenderloin)
Salt and pepper to taste
4 egg yolks
1 tbsp white wine vinegar
160g / 2/3 cup unsalted butter
10g / 2 tbsp fresh tarragon (leaves only, chopped)
Salt to taste
Instructions
1. Preheat oven to 200°C / 400°F.
2. Bring beef fillet to room temperature.
3. Cut the wider part of the fillet off, so both pieces are of similar width.
4. Tie both pieces with kitchen twine.
5. Season generously with salt and black pepper.
6. Sear both pieces in a hot frying pan until browned.
7. Transfer to oven: cook for 25 minutes for medium rare (55°C/130°F) or 30 minutes for well done (60°C/140-145°F).
8. Let rest for 10-15 minutes; internal temperature will rise 2°C-5°F more.
9. Melt butter and discard the white sediment (use clarified yellow butter).
10. Blend egg yolks and vinegar until pale using a small or immersion blender.
11. Slowly stream in hot butter while blending until thick and pale yellow.
12. Stir in chopped tarragon and season with salt.
13. Keep warm (do not reheat on high heat to avoid splitting).
Notes
Use a meat thermometer to check doneness precisely.
Cut tenderloin into two parts for even cooking.
Always let the beef rest before slicing.
If Bearnaise sauce splits, whisk or add a few drops of warm water to restore texture.
Pairs beautifully with Hasselback potatoes or lemon butter green beans.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Christmas Dinner Ideas
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 798
- Sugar: 1
- Sodium: 991
- Fat: 68
- Saturated Fat: 31
- Unsaturated Fat: 29
- Trans Fat: 1
- Carbohydrates: 1
- Fiber: 1
- Protein: 43
- Cholesterol: 299