Créé avec l’IA
Peppercorn-Crusted Beef Tenderloin with Béarnaise Sauce
75 min Avancé
Ingrédients
4 Portions
- beef tenderloin2-3 pounds
- whole black peppercorns, crushed2 tablespoons
- saltto taste
- olive oil2 tablespoons
- egg yolks3
- tarragon vinegar1 tablespoon
- unsalted butter, melted1/2 cup
- fresh tarragon, chopped1 tablespoon
- shallot, minced1
Instructions
- 1
Preheat your oven to 425 degrees F (220 degrees C).
- 2
Season the beef tenderloin with salt and generously coat with the crushed black peppercorns, pressing them into the meat to adhere.
- 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
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
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
Remove the saucepan from heat and slowly drizzle in the melted butter, continuing to whisk until the sauce is thickened and smooth.
- 7
Stir in the chopped tarragon and minced shallot, then season with salt to taste. Keep the sauce warm until ready to serve.
- 8
