Beef Fillet with Easy Béarnaise Sauce

There’s something incredibly special about a perfectly cooked beef fillet, especially when it’s served with a rich and creamy Béarnaise sauce. The combination of tender, melt-in-your-mouth beef with the tangy, herb-infused sauce is a match made in culinary heaven. Whether you’re preparing a special meal for a celebration or simply treating yourself to a gourmet dinner, this recipe for Beef Fillet with Easy Béarnaise Sauce will make you feel like a top chef in your own kitchen.

The tenderloin cut, also known as filet mignon, is one of the most tender cuts of beef, which makes it a luxurious choice for any occasion. Pairing it with a luscious Béarnaise sauce, which is a variation of the classic Hollandaise sauce made with tarragon, shallots, and white wine vinegar, elevates the dish to new heights.

While Béarnaise sauce might seem intimidating, this recipe simplifies the process so that even novice cooks can achieve perfect results. We’ll walk you through each step to ensure your beef is seared to perfection, and your sauce is silky, smooth, and bursting with flavor.

Why You’ll Love Beef Fillet with Easy Béarnaise Sauce

1. Ultimate Gourmet Dish: The combination of beef tenderloin and Béarnaise sauce is elegant and restaurant-worthy, making it perfect for special occasions or a fancy date night at home.
2. Melt-in-Your-Mouth Tenderloin: Beef tenderloin is prized for its buttery soft texture. When cooked properly, it’s incredibly tender and juicy.
3. Flavorful Béarnaise Sauce: The tangy, herby flavors of the Béarnaise sauce perfectly complement the richness of the beef, adding depth and complexity to every bite.
4. Surprisingly Simple to Make: Although it sounds fancy, this dish is surprisingly easy to prepare with a few straightforward steps. The Béarnaise sauce comes together quickly, and the beef requires minimal effort.
5. Versatile and Customizable: You can serve this dish with a variety of sides, from roasted vegetables to mashed potatoes, making it a versatile meal that can be tailored to your preferences.

Preparation Time and Servings

• Prep time: 20 minutes
• Cook time: 20-25 minutes
• Total time: 45 minutes
• Yield: Serves 4
• Serving Size: 1 fillet with sauce

Nutritional Information (per serving)

• Calories: 600 kcal
• Carbs: 5g
• Protein: 45g
• Fat: 45g
• Fiber: 1g
• Sugar: 1g

(These values are approximate and will vary depending on the exact ingredients used and portion sizes.)

Ingredients

Here’s what you’ll need to make Beef Fillet with Easy Béarnaise Sauce:

For the Beef Fillet (Tenderloin):

• 4 beef tenderloin fillets (about 6 oz each)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 garlic cloves, crushed
• 2 sprigs fresh rosemary
• Salt and freshly ground black pepper, to taste

For the Easy Béarnaise Sauce:

• 1/4 cup white wine vinegar
• 1/4 cup white wine (or chicken broth as a substitute)
• 2 tablespoons shallots, finely chopped
• 2 sprigs fresh tarragon, plus 1 tablespoon chopped tarragon leaves
• 1/4 teaspoon black peppercorns, crushed
• 3 egg yolks
• 1/2 cup unsalted butter, melted and warm
• Salt, to taste
• 1 tablespoon lemon juice (optional, for a little extra tang)

Step-by-Step Instructions

Step 1: Prepare the Beef Fillet

1. Bring the Beef to Room Temperature:

Before cooking the beef tenderloin, take the fillets out of the refrigerator and let them sit at room temperature for about 20-30 minutes. This ensures even cooking.

2. Season the Beef:

Generously season each beef fillet with salt and freshly ground black pepper on both sides. Press the seasoning into the meat to ensure it adheres.

3. Preheat the Pan:

Heat a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat. Add 2 tablespoons of olive oil and let it heat until shimmering.

Step 2: Sear and Cook the Beef Fillets

1. Sear the Beef:

Place the seasoned beef fillets in the hot pan and sear for about 3-4 minutes on each side, or until they develop a beautiful golden-brown crust. Use tongs to avoid piercing the meat, which can cause juices to escape.

2. Add Butter, Garlic, and Rosemary:

Reduce the heat to medium and add 2 tablespoons of unsalted butter, crushed garlic cloves, and rosemary sprigs to the pan. As the butter melts, use a spoon to baste the fillets with the flavorful butter for about 2 minutes. This adds extra flavor and richness to the beef.

3. Check for Doneness:

For medium-rare beef, cook the fillets until they reach an internal temperature of 130°F (54°C). For medium, cook until the internal temperature reaches 140°F (60°C). You can use a meat thermometer to check the doneness.

4. Rest the Beef:

Once the fillets are cooked to your desired doneness, transfer them to a plate and loosely cover with foil. Let the beef rest for about 5 minutes to allow the juices to redistribute.

Step 3: Make the Easy Béarnaise Sauce

1. Create the Reduction:

In a small saucepan, combine white wine vinegar, white wine, shallots, crushed peppercorns, and tarragon sprigs. Bring the mixture to a simmer over medium heat and cook until the liquid reduces by half, about 5 minutes. Strain the reduction into a small bowl and discard the solids. Set the reduction aside to cool slightly.

2. Whisk the Egg Yolks:

In a heatproof bowl, whisk the egg yolks together with the vinegar reduction until smooth. Place the bowl over a double boiler (a pot of simmering water) and continue to whisk the egg yolk mixture constantly.

3. Add the Butter:

While whisking, slowly drizzle in the melted butter a little at a time, ensuring the butter emulsifies with the yolks. The sauce will thicken as you add the butter. If it becomes too thick, you can add a teaspoon of warm water or lemon juice to thin it out slightly.

4. Finish the Béarnaise Sauce:

Once all the butter is incorporated, remove the sauce from the heat and stir in the chopped tarragon leaves. Season with salt to taste, and a squeeze of lemon juice if you prefer a tangier flavor.

Step 4: Serve the Beef Fillet with Béarnaise Sauce

1. Slice the Beef:

After the beef fillets have rested, slice them into thick medallions if desired, or serve them whole.

2. Drizzle with Béarnaise Sauce:

Generously spoon the warm Béarnaise sauce over the beef fillets, allowing it to cascade over the edges. The creamy sauce adds a delicious richness to the tender beef.

3. Garnish and Serve:

Garnish the dish with fresh sprigs of rosemary or a sprinkle of chopped tarragon for a pop of color. Serve immediately with your choice of sides.

How to Serve Beef Fillet with Béarnaise Sauce

• With Roasted Vegetables: Serve the beef fillet with a side of roasted asparagus, baby carrots, or Brussels sprouts for a well-rounded, elegant meal.
• With Mashed Potatoes: Creamy, buttery mashed potatoes or potato gratin make the perfect accompaniment to this dish, soaking up all the delicious Béarnaise sauce.
• With a Fresh Salad: Pair the rich beef and sauce with a light, refreshing salad such as a simple arugula salad with lemon vinaigrette to balance the richness.
• With Rice or Risotto: For a different texture, serve the beef fillet alongside a flavorful risotto or garlic butter rice.

Additional Tips for Success

1. Use a Meat Thermometer: To ensure perfectly cooked beef fillet, use a meat thermometer to check the internal temperature. This helps you avoid overcooking or undercooking the meat.
2. Rest the Beef: Letting the beef rest after cooking allows the juices to redistribute throughout the meat, ensuring a tender, juicy bite every time.
3. Don’t Overheat the Béarnaise Sauce: Béarnaise sauce can break if overheated, so keep the heat low while whisking the sauce over the double boiler. If the sauce gets too thick, you can add a tablespoon of warm water to adjust the consistency.
4. Make Ahead Tips: You can prepare the Béarnaise sauce in advance and keep it warm over a double boiler or in a thermos until ready to serve. Avoid refrigerating the sauce as it can break when reheated.
5. Butter Basting for Extra Flavor: Basting the beef fillets with butter and aromatics like garlic and rosemary adds depth of flavor to the meat. This technique, known as arroser, is a classic way to enhance steaks and meats.

Recipe Variations

While the classic combination of beef fillet and Béarnaise sauce is hard to beat, there are a few variations you can try to switch things up:

1. Herb-Crusted Beef Fillet:

Before searing the beef fillets, coat them in a mixture of chopped fresh herbs (such as rosemary, thyme, and parsley) and breadcrumbs for a flavorful, crispy crust. Sear as usual, then finish in the oven for a herb-crusted twist.

2. Steak au Poivre with Béarnaise:

For a peppery kick, coat the beef fillets in crushed black peppercorns before searing. The peppercorn crust adds a spicy, savory flavor that pairs beautifully with the rich Béarnaise sauce.

3. Blue Cheese Béarnaise:

For a bolder flavor, stir in crumbled blue cheese into the Béarnaise sauce at the end. The tangy blue cheese adds an extra layer of richness and pairs beautifully with the beef.

4. Grilled Beef Fillet:

If you prefer grilling to pan-searing, simply grill the beef fillets over medium-high heat for 4-5 minutes per side, or until they reach your desired doneness. The smoky char from the grill adds a delicious flavor to the tender beef.

5. Truffle Béarnaise Sauce:

For an extra touch of luxury, add a few drops of truffle oil to the Béarnaise sauce at the end. The earthy truffle flavor elevates the dish to another level of indulgence.

Freezing and Storage

Storing Leftovers:

If you have any leftover beef fillets or Béarnaise sauce, store them separately in airtight containers in the refrigerator. The beef will keep for up to 3 days, while the Béarnaise sauce is best used within 1 day.

Reheating the Beef:

To reheat the beef fillets, place them in a 300°F (150°C) oven for about 10 minutes, or until warmed through. Avoid using the microwave, as it can overcook the beef and make it tough.

Reheating the Béarnaise Sauce:

To reheat the Béarnaise sauce, place it in a heatproof bowl over a double boiler and gently whisk until warmed through. If the sauce has thickened too much, add a splash of warm water to loosen it.

Special Equipment

• Cast-Iron Skillet or Heavy-Bottomed Pan: For searing the beef fillets to a perfect golden-brown crust.
• Meat Thermometer: Essential for checking the internal temperature of the beef to ensure it’s cooked to your liking.
• Double Boiler or Heatproof Bowl: For making the Béarnaise sauce. A double boiler ensures gentle, even heat while whisking the egg yolks and butter.

Frequently Asked Questions

1. Can I make Béarnaise sauce ahead of time?

Yes, you can make Béarnaise sauce up to 1 hour in advance. Keep it warm over a double boiler or in a thermos. Avoid refrigerating the sauce, as it may break when reheated.

2. What’s the difference between Béarnaise and Hollandaise sauce?

While both are emulsified butter sauces, Béarnaise is made with vinegar, white wine, shallots, and tarragon, giving it a more herbaceous, tangy flavor. Hollandaise is a simpler sauce made with butter, lemon juice, and egg yolks, commonly served with eggs Benedict.

3. Can I use chicken instead of beef?

Yes! Chicken breast or chicken thighs can be substituted for the beef fillet. Simply adjust the cooking time to ensure the chicken is fully cooked through (internal temperature of 165°F (74°C)).

4. Can I freeze Béarnaise sauce?

Béarnaise sauce doesn’t freeze well due to the delicate emulsification of butter and eggs. It’s best to make it fresh and consume it within 1 day.

5. How do I keep the Béarnaise sauce from breaking?

To prevent Béarnaise sauce from breaking, make sure to whisk constantly while slowly adding the butter, and keep the heat low while making the sauce. If the sauce starts to separate, whisk in a tablespoon of warm water to help bring it back together.

Conclusion

Beef Fillet with Easy Béarnaise Sauce is the perfect dish for a special occasion or a luxurious night in. The tender beef fillet, with its buttery texture and perfectly seared crust, pairs wonderfully with the creamy, herb-infused Béarnaise sauce. While this meal sounds fancy, the recipe is straightforward, making it accessible for home cooks of all levels.

The combination of flavors and textures—tender beef, rich sauce, and aromatic herbs—creates a gourmet dining experience that’s sure to impress your family or guests. Whether you’re celebrating a holiday, hosting a dinner party, or simply treating yourself, this Beef Fillet with Béarnaise Sauce is a show-stopping main course that’s as delicious as it is elegant.

Serve it alongside your favorite sides, pour a glass of wine, and enjoy a restaurant-quality meal in the comfort of your own home!

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