Beef Fillet with Easy Béarnaise Sauce

Ingredients:

For the Beef Fillet:

4 beef fillets (about 6-8 oz each)

2 tbsp olive oil

2 tbsp butter

Salt and pepper to taste

Fresh thyme or rosemary (for garnish, optional)

For the Béarnaise Sauce:

1/4 cup white wine vinegar

1/4 cup dry white wine

2 tbsp shallots, finely chopped

1 tbsp fresh tarragon, chopped (plus extra for garnish)

3 egg yolks

1/2 cup unsalted butter, melted

Salt and pepper to taste

1 tbsp lemon juice (optional)

Directions:

Prepare the Beef Fillets:

Remove the beef fillets from the refrigerator and let them come to room temperature for about 20-30 minutes. Pat them dry with paper towels and season both sides generously with salt and pepper.

Cook the Beef Fillets:

Heat olive oil and butter in a large skillet over medium-high heat. When the pan is hot, sear the fillets for 3-4 minutes on each side for medium-rare, or cook to your desired doneness (use a meat thermometer for precise cooking).

Remove the fillets from the skillet and let them rest for 5-10 minutes.

Make the Béarnaise Sauce:

In a small saucepan, combine the white wine vinegar, white wine, chopped shallots, and 1 tablespoon of fresh tarragon. Bring the mixture to a simmer and cook until reduced by half, about 5 minutes. Strain the liquid and set it aside to cool slightly.

In a heatproof bowl, whisk the egg yolks with the vinegar reduction. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens, about 2-3 minutes.

Slowly drizzle in the melted butter while whisking, until the sauce becomes thick and creamy. Stir in salt, pepper, and lemon juice (if using), and add the remaining fresh tarragon.

Serve:

Serve the beef fillets topped with the Béarnaise sauce. Garnish with extra fresh tarragon and serve immediately with your favorite sides.

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Kcal: 550 kcal per serving

Servings: 4