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slice beef filet with sauce over it

Beef Fillet with Easy Bearnaise Sauce

Julia Frey of Vikalinka
Impress your friends and family with this FIVE STAR dinner of perfectly cooked beef fillet with creamy and luscious Bearnaise sauce made the easy way!
Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine British
Servings 8
Calories 798 kcal

Ingredients
  

  • 1.8kg/4 lbs Beef Fillet (Tenderloin)
  • salt and pepper

For the Easy Bearnaise Sauce

  • 4 egg yolks
  • 1 tbsp white wine vinegar
  • 160g/2/3 cup unsalted butter
  • 10g/2 tbsp fresh tarragon, leaves only chopped
  • salt to taste

Instructions
 

  • Preheat the oven to 200C/400F. Bring it to room temp. Cut the wider part off, so you have two equal width pieces of meat. Tie it up each piece with kitchen twine, salt and pepper. Place in large frying pan and sear on high heat for a golden colour.
  • Cook at 200C/400F for 25 minutes for medium rare and 30 minutes for well done. Medium rare temperature is 55C/130F. The meat should be soft and springy (mostly pink throughout as shown in photos) Medium 57C/135F (brown around the edges and a little pink inside) and well done 60C/140F-145F (brown). Leave it to rest for 10-15 minutes. The temperature will continue rising further 2C-5F. See Notes below!
  • While the meat is resting, make the sauce. Melt the butter in a small saucepan and take it off the heat when it just starts to bubble. You will use the yellow clarified butter and discard the white sediment at the bottom. In a small blender, immersion blender is the best one to use, blend the egg yolks with the white wine vinegar until pale. With the motor still running, slowly pour in the melted hot butter and continue whipping with the blender until the sauce is thick, pale yellow and nearly triples in volume. Stir in chopped tarragon and season with salt to taste. Keep warm.

Notes

  • Whole fillet of beef is not the same thickness from one end to another; it tapers off. If you keep it whole, you run the risk of cooking thicker part perfectly and overcooking the skinnier end.
  • For this reason, I recommend cutting it into two parts and cooking the less wide end 5 minutes less. 

Nutrition

Calories: 798kcalCarbohydrates: 1gProtein: 43gFat: 68gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 299mgSodium: 991mgPotassium: 743mgFiber: 1gSugar: 1gVitamin A: 682IUVitamin C: 1mgCalcium: 47mgIron: 6mg
Keyword beef fillet, beef tenderloin
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