Beef fillet with Béarnaise mayonnaise

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 437, total fat 44 G., saturated fats 9 G., proteins 5 G., carbohydrates 4 G., fiber 1 G., cholesterol 98 mg, sodium 237 mg, sugar 1 G.

Roast a whole beef tenderloin in the oven, then slice it thinly and serve with homemade Béarnaise mayonnaise. The highlight of this mayonnaise is the aromatic tarragon, which pairs perfectly with the meat. Before roasting, generously season the meat with salt and pepper to ensure a juicy, deliciously spiced crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 whole beef tenderloin weighing 2-2.5 kg, trimmed and tied with string
80 g unsalted butter, melted
3/4 cup chopped shallots (3 pcs.)
4 tablespoons chopped fresh tarragon leaves
0.5 cups dry white wine
1/4 cup tarragon or white wine vinegar
3 large egg yolks at room temperature
3 tablespoons freshly squeezed lemon juice at room temperature
1 tbsp Dijon mustard
1 cup of vegetable oil at room temperature
0.5 cups of quality olive oil at room temperature
Special equipment: zester

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 135°C. Line a baking sheet with foil.
Pat the beef tenderloin dry with paper towels and brush the top and bottom with butter. Sprinkle with 4 teaspoons of salt and 2 teaspoons of black pepper. It may seem like a lot of salt, but trust me, it's important.

Place the fillet on a baking sheet and roast for 1 hour to 1 hour 15 minutes, or until a thermometer inserted into the end of the fillet registers 135°F (54°C) for medium-rare. Remove the meat from the oven, cover tightly with foil, and let it rest at room temperature for 15 minutes. Remove the foil and let the meat sit at room temperature.
Meanwhile, combine the shallots, 3 tablespoons of tarragon, wine, and vinegar in a small saucepan and bring to a boil over medium heat. Cook for 5 minutes, until the liquid has reduced to 1 cup. Let cool for 15 minutes.
Place the egg yolks, lemon juice, mustard, 2.5 teaspoons of salt, and 1 teaspoon of black pepper in the bowl of a food processor and pulse for 10 seconds. With the processor running, slowly pour in the vegetable and olive oils until a thick emulsion forms. Add the chopped shallots and remaining tarragon and pulse. Refrigerate the sauce until ready to serve.
Cut the beef into 0.5-1 cm thick slices, sprinkle with salt and serve warm or chilled with Béarnaise mayonnaise.

Categories:

recipe / Calorie content of prepared meals / Oven / Food processor / Dinner / Main courses / Meat / French cuisine / Ina Garten / The Barefoot Countess

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