Succulent Beef Tenderloin with Silky Bearnaise Sauce

Alright, friends—if you’ve ever wanted to impress without the stress, this beef tenderloin with bearnaise sauce is *it*. Seriously, the way that tenderloin sears beautifully with a golden crust and the bearnaise sauce melts on your tongue like silk is culinary magic. It’s like turning your kitchen into a five-star steakhouse, but with no tuxedo required! I can’t wait to share every juicy detail and handy tip so you can nail this dish and have everyone asking for seconds (and maybe the recipe).

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Ingredients

For the Main Dish:

• 1 (2-pound) beef tenderloin, trimmed
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp unsalted butter

For the Bearnaise Sauce:

• 1/4 cup white wine vinegar
• 2 tbsp dry white wine
• 2 tbsp finely chopped shallots
• 1 tbsp fresh tarragon, chopped (plus extra for garnish)
• 3 large egg yolks
• 1/2 cup unsalted butter, melted and hot
• Salt and cayenne pepper, to taste

How I Make It

Step 1:

Start by **preheating your oven to 425°F**. Pat the beef tenderloin dry with paper towels—that’s crucial for a perfect sear—and season generously with **kosher salt and black pepper** on all sides.

Step 2:

Heat your **olive oil in an oven-safe skillet** over medium-high heat until it shimmers. Carefully place the tenderloin in the pan and **sear for about 2-3 minutes** per side, creating that mouthwatering golden crust.

Step 3:

Add the **unsalted butter** to the pan, spooning it over the beef as it melts for extra richness. Then transfer the skillet into the **preheated oven**. Roast for about 15–20 minutes, or until an instant-read thermometer hits **130°F** for medium-rare. Let it rest for at least 10 minutes before slicing.

Step 4:

While the tenderloin rests, place a small saucepan on medium heat and combine the **white wine vinegar, white wine, chopped shallots, and half the tarragon**. Simmer until reduced to about 2 tablespoons. Strain the mixture and let it cool slightly.

Step 5:

In a heatproof bowl over simmering water (double boiler style), whisk the **egg yolks** with the vinegar reduction until slightly thickened and creamy. Slowly drizzle in the hot melted butter while whisking vigorously to build that silky, luscious texture. Stir in the remaining tarragon and season with salt and a pinch of cayenne pepper.

Step 6:

Slice the rested tenderloin and serve with a generous spoonful of that dreamy bearnaise on top. Garnish with a sprinkle of fresh tarragon for that final pop of color and flavor.

Variations & Tips

• If you don’t have fresh tarragon, a mix of dried tarragon and fresh parsley will still taste great.
• Use a thermometer to avoid overcooking — tenderloin is best enjoyed medium-rare to medium.
• For a quicker sauce, try using hollandaise base mixed with a teaspoon of tarragon vinegar.
• Rest your meat on a cutting board tented with foil to keep juices locked in before slicing.
• To keep bearnaise smooth, don’t rush adding the butter—patience is key!

How I Like to Serve It

This beef tenderloin shines at holiday dinners or special occasions when you want to impress but not stress. Pair it with roasted baby potatoes, sautéed green beans, and a crisp white wine to balance those rich, buttery flavors. It’s also fantastic for a romantic date night at home with just a side salad and candlelight.

Notes

• Leftover beef tenderloin keeps well in the fridge for up to 3 days; reheat gently to preserve tenderness.
• Bearnaise sauce is best made fresh but can be kept warm over a double boiler for short periods—avoid microwaving to prevent curdling.

Closing: This recipe is one of my go-tos because it effortlessly turns simple ingredients into a stunning dish every time you want to treat yourself or loved ones.