Garlic-Herb Beef Tenderloin with Creamy Béarnaise

Garlic-Herb Beef Tenderloin with Creamy Béarnaise is an elegant, mouthwatering centerpiece that turns any dinner into a special occasion. I roast the tenderloin until it’s perfectly juicy and tender, then pair it with a silky Béarnaise sauce that’s rich, buttery, and bursting with flavor from fresh herbs. Whether it’s for the holidays, a dinner party, or a date night at home, this recipe never fails to impress.

Why You’ll Love This Recipe

I love how this dish combines classic flavors with a restaurant-quality presentation. The beef is melt-in-your-mouth tender thanks to the simple herb rub, and the Béarnaise sauce adds that velvety, tangy finish that elevates every bite. It’s surprisingly simple to make with the right timing, and it gives me that perfect mix of richness and freshness. If I want to wow my guests—or just treat myself—this is the recipe I go for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Beef Tenderloin:

• Beef tenderloin roast (center-cut, trimmed)

• Olive oil

• Garlic cloves, minced

• Fresh rosemary, chopped

• Fresh thyme, chopped

• Kosher salt

• Freshly ground black pepper

For the Creamy Béarnaise Sauce:

• White wine vinegar

• Dry white wine

• Shallots, finely chopped

• Fresh tarragon (plus more for garnish)

• Egg yolks

• Unsalted butter, melted and warm

• Salt and pepper

• Lemon juice (optional, to brighten)

Directions

1. I preheat the oven to 425°F (220°C).

2. I pat the beef tenderloin dry and rub it all over with olive oil, minced garlic, rosemary, thyme, salt, and pepper.

3. I sear the tenderloin in a hot skillet for 2–3 minutes on each side until browned.

4. I transfer it to a roasting pan and roast for 25–35 minutes, or until it reaches my desired internal temperature (I like 130°F for medium-rare).

5. I remove it from the oven, tent it with foil, and let it rest for 15 minutes before slicing.

To Make the Béarnaise Sauce:

1. In a small saucepan, I combine the vinegar, white wine, shallots, and chopped tarragon. I simmer until reduced by half, then let it cool slightly.

2. In a heatproof bowl over a double boiler, I whisk the egg yolks and strain in the vinegar reduction.

3. While whisking constantly, I slowly drizzle in the warm melted butter until the sauce thickens.

4. I season with salt, pepper, and a touch of lemon juice if needed.

5. I keep the sauce warm and stir in more fresh tarragon just before serving.

Servings and timing

This recipe serves 6 to 8 people. It takes about 15 minutes to prep, 30–35 minutes to cook, and another 15 minutes to rest the meat, so I plan for around 1 hour total.

Variations

When I want to change things up, I sometimes add Dijon mustard to the herb rub or use sage instead of thyme for a different flavor. If I don’t have tarragon, I’ve made a shallot and parsley butter sauce instead. For a low-effort option, I swap the Béarnaise for a horseradish cream sauce, which also pairs beautifully with the beef.

Storage/Reheating

I store leftover tenderloin slices in an airtight container in the fridge for up to 3 days. To reheat, I wrap the slices in foil and warm them in a 275°F (135°C) oven until just heated through. I keep the Béarnaise separate and warm it gently over low heat, whisking to restore its texture. I don’t recommend freezing the sauce, but the beef itself can be frozen if wrapped tightly.

FAQs

What temperature should I cook beef tenderloin to?

For medium-rare, I cook it until it reaches 130°F (54°C) internal temperature, then let it rest—it rises a few degrees while resting. For medium, I aim for 140°F.

Can I make the Béarnaise sauce ahead of time?

Béarnaise is best served fresh, but I can make it an hour or so ahead and keep it warm in a thermos or over very low heat, whisking occasionally.

Do I need to tie the beef tenderloin before roasting?

Yes, if it’s not already tied. I tie it with kitchen twine to ensure even thickness and cooking, especially at the thinner ends.

What can I serve with this dish?

I usually serve it with roasted potatoes, asparagus, or green beans. A side of creamy mashed potatoes or a crisp salad also works beautifully.

Can I grill the tenderloin instead of roasting?

Yes, I sear it on high heat to get a crust, then move it to indirect heat to finish cooking with the grill lid closed. I monitor the internal temperature the same way.

Conclusion

Garlic-Herb Beef Tenderloin with Creamy Béarnaise is my go-to showstopper dish when I want something elegant yet deeply comforting. The herb-crusted beef is juicy and flavorful, and the silky Béarnaise brings just the right touch of luxury. Whether it’s for a holiday, celebration, or just a night when I feel like going all out, this dish always delivers unforgettable flavor and impressive presentation.

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