Elegant Beef Tenderloin With Bearnaise Sauce
|Butter||3⁄4 Cup (12 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chopped green onions||2 Tablespoon|
|Chopped fresh tarragon||1 Tablespoon|
|Beef tenderloin||3 1⁄2 Pound|
|Butter||2 Tablespoon, softened|
|White pepper||1⁄8 Teaspoon|
|Finely chopped fresh parsley||1 Tablespoon|
|White wine vinegar||1 Teaspoon|
|Finely chopped garlic||1⁄2 Teaspoon (Fresh)|
To clarify butter, in 1-quart saucepan over low heat melt 3/4 cup butter until white solids separate from fat (10 to 13 minutes).
Remove from heat; skim off foam.
Cool to lukewarm; set aside.
In heavy 1-quart saucepan combine 1/4 cup vinegar, wine, green onions and tarragon.
Cook over medium heat until reduced to 3 tablespoons liquid and solids (15 to 20 minutes); cool.
Heat oven to 425°.
In small bowl stir together 2 tablespoons softened butter, 1 teaspoon vinegar and garlic.
Brush tenderloin with butter mixture.
Place tenderloin on rack in shallow roasting pan.
Bake for 20 to 25 minutes or until meat thermometer reaches 140°F (Rare).
Meanwhile, whisk egg yolks, salt and pepper into cooled onion mixture until frothy.
Place pan over low heat, whisking constantly, until mixture thickens slightly.
The pan should not be hot to the touch.
Remove from heat; very slowly whisk in clarified butter, leaving behind the milk solids residue in the bottom of the pan.
Stir in parsley.
Serve with tenderloin.