| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 whole (4- to 5-pound) beef tenderloin, trimmed and tied
- 6 tablespoons (3/4 stick) unsalted butter, melted
- Kosher salt and freshly ground black pepper
- 3/4 cup minced shallots (3 shallots)
- 4 tablespoons minced fresh tarragon leaves, divided
- 1/2 cup dry white wine
- 1/4 cup tarragon or white wine vinegar
- 3 extra-large egg yolks, at room temperature
- 3 tablespoons freshly squeezed lemon juice, at room temperature
- 1 tablespoon Dijon mustard
- 1 cup vegetable or canola oil, at room temperature
- 1/2 cup good olive oil, at room temperature
Instructions
- Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
- Dry the entire tenderloin with paper towels and brush it all over (top and bottom) with the butter. Sprinkle it all over with 4 teaspoons of salt and 2 teaspoons of pepper. It will seem like a lot but trust me, it’s important.
- Place the filet on the sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the beef registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
- Meanwhile, place the shallots, 3 tablespoons of tarragon, the wine, and vinegar in a small saucepan and bring it to a boil over medium-high heat. Boil for 5 minutes, until only 1 tablespoon of liquid remains. Set aside to cool for 15 minutes.
- Place the egg yolks, lemon juice, mustard, 2 1/2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process for 10 seconds. With the processor running, slowly pour the vegetable oil and olive oil through the feed tube to make a thick emulsion. Add the shallot reduction and the remaining tablespoon of tarragon leaves and pulse to combine. Refrigerate until ready to serve.
- Slice the filet of beef between 1/4 and 1/2 inch thick, sprinkle with salt, and serve warm, at room temperature, or cold with the béarnaise mayonnaise on the side.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 437 |
| Total Fat | 44 g |
| Saturated Fat | 9 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 98 mg |
| Sodium | 237 mg |
Reviews
Help! I followed this recipe EXACTLY and it came out watery. I triple checked every single ingredient and slow poured the oils into the processor. Any suggestions to fix it? I’ve got 2 cups liquid.
Significantly, she did not mention to strain the shallot/wine reduction before proceeding. She mentions the “shallot reduction” without making this important point. If you added the solids, you would have a mess.
Incredible. The meat cooked perfectly. Every slice looked like it was from a magazine page. Seasoning was spot on. The mayo was a huge hit, even for people who hate mayo.
This was delicious but next time I will cut the recipe for the béarnaise sauce in half. It made way more than was needed.
This was wonderful. All my guests raved and requested recipe. I made it exactly as written and shall definitely keep. Leftover mayo was great the next day with cold steak. Thank you Ina you did it again..
Love this recipe