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Garlic-Herb Beef Tenderloin with Creamy Béarnaise

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Garlic-Herb Beef Tenderloin with Creamy Béarnaise is a luxurious, elegant main course perfect for holidays, celebrations, or date nights. Juicy, herb-crusted tenderloin is paired with a rich, velvety Béarnaise sauce for a restaurant-quality dish that never fails to impress.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 30–35 minutes
  • Total Time: 1 hour
  • Yield: 6–8 servings
  • Category: Main Course
  • Method: Roasted / Stovetop
  • Cuisine: French-Inspired / American
  • Diet: Gluten Free

Ingredients

  • For the Beef Tenderloin:
  • 1 center-cut beef tenderloin roast (about 2.5–3 lbs), trimmed
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 ½ tsp kosher salt
  • 1 tsp freshly ground black pepper
  • For the Creamy Béarnaise Sauce:
  • 1/4 cup white wine vinegar
  • 1/4 cup dry white wine
  • 2 shallots, finely chopped
  • 2 tbsp fresh tarragon, chopped (plus extra for garnish)
  • 3 egg yolks
  • 1/2 cup unsalted butter, melted and warm
  • Salt and pepper, to taste
  • 1 tsp lemon juice (optional, for brightness)

Instructions

  1. To Prepare the Beef Tenderloin:
  2. Preheat oven to 425°F (220°C).
  3. Pat beef dry. Rub all over with olive oil, garlic, rosemary, thyme, salt, and pepper.
  4. Sear the beef in a hot skillet, 2–3 minutes per side, until browned.
  5. Transfer to a roasting pan and roast 25–35 minutes, or until internal temp reaches 130°F (54°C) for medium-rare.
  6. Remove from oven, tent with foil, and let rest 15 minutes before slicing.
  7. To Make the Béarnaise Sauce:
  8. In a small saucepan, combine vinegar, wine, shallots, and half the tarragon. Simmer until reduced by half. Cool slightly.
  9. Over a double boiler, whisk egg yolks, then strain in vinegar reduction.
  10. Slowly drizzle in melted butter while whisking continuously until sauce thickens.
  11. Season with salt, pepper, and lemon juice (if using). Stir in remaining tarragon and keep warm.

Notes

  • Tie the tenderloin with kitchen twine if it’s not evenly shaped.
  • Béarnaise is best fresh but can be kept warm in a thermos or over low heat for up to 1 hour.
  • Don’t boil the sauce—keep it gently heated to avoid curdling.
  • Use a meat thermometer for perfect doneness.
  • Leftover sauce doesn’t freeze well, but beef can be frozen in slices.

Nutrition

Find it online: https://juliameals.com/garlic-herb-beef-tenderloin-with-creamy-bearnaise/