Beef Fillet Bearnaise (Printable Recipe)
Juicy beef fillet plus no-fuss Bearnaise sauce bring classic tastes and a fancy look to your table for any moment.
# Ingredients You'll Need:
→ Beef Fillet
01 -
One whole 1.8 kg beef tenderloin
02 -
Ground black pepper, for sprinkling
03 -
Sprinkle of salt, for seasoning
→ Easy Béarnaise Sauce
04 -
10 g fresh tarragon, chopped fine
05 -
4 egg yolks
06 -
160 g unsalted butter
07 -
Salt (add to taste)
08 -
1 tablespoon white wine vinegar
# Steps to Follow:
01 -
Carve the beef into slices and hand it out with that warm Béarnaise on top.
02 -
Drizzle in the hot clarified butter slowly while blending on low, letting the sauce thicken up and look pale. Stir in lots of tarragon and give it a good pinch of salt. Keep it somewhere warm until everything’s ready to eat.
03 -
Drop your egg yolks and that splash of white wine vinegar in a little jug. Grab your stick blender and blitz it until it gets a light and creamy look.
04 -
Quietly melt butter over a low flame in a little pot. As soon as it’s bubbly, take it off the stove. Pour out the golden liquid and ditch that white sludge at the bottom.
05 -
Take those fillets out of the oven and just leave them be (uncovered works best) for 10 to 15 minutes. The heat inside keeps going, so temps will go up a touch and lots of tasty juices spread out.
06 -
Pop your hot beef into the oven. Aim for 25 minutes if you want it reddish in the middle, 30 if you love it cooked all through. For medium rare, shoot for an inside temp of 55°C. If you want it a bit more cooked, 57°C is your number. Well done fans, 60°C to 63°C is where you want it.
07 -
Get your oven to 200°C. Toss the fillets into a scorching pan and brown every side until it’s got a wicked crust.
08 -
Let the beef fillet sit out until it’s not chilly. Cut the fatter end off so you’re left with two chunks that are pretty much the same size. Tie each one up with kitchen string so they cook nice and even, then go heavy with the salt and pepper.
# Extra Tips:
01 -
If the thick and skinny parts of the fillet are way different, split it up—cook the thinner bit about 5 minutes less so it stays juicy.