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Whenever I want to wow guests without breaking a sweat, this beef fillet with dreamy Bearnaise sauce is my secret weapon. You get that steakhouse softness at home, and the sauce is way quicker than it tastes. Every time there's a celebration at my place, this glossy roast grabs everyone's attention — and folks can't walk away from that herby, melty Bearnaise over those plump beef slices.
I first whipped this up for a birthday at home and no one spoke after bite three except for satisfied little noises. That Bearnaise was such a hit, people still ask for it every time they visit.
Luscious Ingredients
- Kitchen twine for tying: ties the beef up to keep it nice and shapely your butcher can trim the fillet to save you time
- Fresh tarragon: real Bearnaise needs it grab the bunch that's super fragrant and deep green
- Unsalted butter: grab soft, fresh butter for the perfect creamy sauce base
- White wine vinegar: a splash adds tang and brightness go for a quality bottle if you can
- Egg yolks: this is what makes Bearnaise thick and luscious
- Salt and pepper: the basics for adding flavor be sure to dry the beef or you won't get a decent crust
- Beef fillet: you'll need four pounds a solid tenderloin that's bright red and feels solid is best
Dreamy Step-by-Step
- Finish It Off
- Slice up your beef and fan out the pieces on your serving platter. Drown it in that Bearnaise, and set out more sauce for seconds. Feels fancy whether you're celebrating or just because.
- Whip Up Bearnaise Sauce
- Melt your butter gently so it’s still yellow and clear up top. Tip off the clear melted stuff, leaving the whitish bits behind. In a small blender or with a stick blender, blitz together egg yolks and vinegar until pale and whipped up. Keep blending while you slowly pour in the hot butter. Everything goes thick and creamy — wild! Stir in chopped tarragon and salt, and you're golden.
- Give It a Break
- Take the roast out and barely cover with foil. Let it relax for ten to fifteen minutes. All the moisture stays in, and the meat keeps cooking just a touch while it rests.
- Roast It Off
- Pop your browned beef on a tray and slide it in a hot, four hundred degree oven. Want medium rare? Timing's around twenty-five minutes. If you like it well done, maybe thirty. A meat thermometer is your best buddy here. Medium rare will feel softly springy at the center.
- Sear Like a Pro
- Use paper towels to dry off your beef, then season all over with salt and pepper. In a big, ripping-hot pan, brown all surfaces until that crust is deep and toasty. This makes all the difference for flavor and juicy meat.
- Prep That Beef
- Let your meat sit out until it loses the chill. Cut off the thin end so you have two equal pieces for perfect cooking. Tie them up nice and tight with string so they roast evenly.
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Every time I chop up fresh tarragon, I get whisked back to my grandma's garden. She'd hand me those tiny scissors to snip herbs and the smell would fill her whole kitchen. Watching her mix yolks and butter into something magic is a memory I love.
Leftover storage hints
Pop extra beef in the fridge wrapped up tight and enjoy cool or gently reheated over the next three days. Bearnaise is best right away but will keep sealed up in glass in the fridge for a day. If you need to reheat, stir over just simmering water so it doesn’t split.
Use these instead
No tarragon at your store? Try chervil or use chopped parsley with a pinch of dried tarragon for something similar. Swap the white wine vinegar for a little champagne vinegar if you feel fancy. Prefer things a bit lighter? Use one whole egg and fewer yolks — it’ll still be smooth.
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Ways to serve
This beef and Bearnaise combo is killer with crispy potatoes or something fresh and green. Want to go all out? Add grilled asparagus or buttery mushrooms to the mix. Cold slices the next day are awesome in sandwiches or stuffed into warm baguettes with spicy greens.
Fun facts & background
Bearnaise is France’s twist on hollandaise from the 1800s, whipped up to salute the Béarn region. Steak places love it thanks to tarragon’s unique flavor. Beef fillet with Bearnaise is a French go-to for big-to-do’s and always feels like a treat.
Frequently Asked Questions About Recipes
- → What's the best way to make beef fillet come out tender?
Let your meat sit out a while to lose the chill, then sear it to get that nice crust. Pop it in the oven at the correct heat and don't forget to rest it so it's juicy when you cut in.
- → How done should a beef fillet be for best flavor?
I go for medium rare—cook it till it's 55C or 130F inside. That way it's got a pink middle and feels soft to the bite. If you like it more or less cooked, just adjust your time.
- → Can I make Bearnaise sauce before serving?
Bearnaise is tastiest made right before you serve it, but you can hold it warm for a little while or gently reheat it. Keep the heat low or the texture won't stay nice.
- → What's the reason for cutting the fillet into two pieces?
Cutting your fillet lets it cook more evenly since one end's usually thinner. This way the smaller piece won't get dry or overdone before the thick part is finished.
- → What can I swap in if I'm out of tarragon for Bearnaise?
Chervil or parsley work well if you don't have tarragon, but tarragon gives that special kick. Feel free to play around with herbs till it's just right for you.