Peppercorn-Crusted Beef Tenderloin with Béarnaise Sauce

Instructions

1. 1

   Preheat your oven to 425 degrees F (220 degrees C).

2. 2

   Season the beef tenderloin with salt and generously coat with the crushed black peppercorns, pressing them into the meat to adhere.

3. 3

   Heat olive oil in a large ovenproof skillet over high heat. Sear the tenderloin on all sides until well browned, about 2-3 minutes per side.

4. 4

   Transfer the skillet to the preheated oven and roast the tenderloin to the desired level of doneness, about 20-25 minutes for medium-rare. Use a meat thermometer to check for an internal temperature of 135 degrees F (57 degrees C).

5. 5

   While the beef is roasting, start preparing the Béarnaise sauce. In a small saucepan, combine the egg yolks and tarragon vinegar over low heat, whisking constantly until the mixture thickens and doubles in volume.

6. 6

   Remove the saucepan from heat and slowly drizzle in the melted butter, continuing to whisk until the sauce is thickened and smooth.

7. 7

   Stir in the chopped tarragon and minced shallot, then season with salt to taste. Keep the sauce warm until ready to serve.

8. 8

   Once the beef tenderloin is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat.

9. 9

   Slice the beef tenderloin into thick medallions and serve with the warm Béarnaise sauce drizzled over the top or on the side for dipping.