Beef Fillet with Easy Béarnaise Sauce

Why You’ll Love This Recipe

I like this recipe because it takes a restaurant-quality dish and makes it approachable at home. The beef fillet is simple to season and roast, and the Béarnaise sauce comes together quickly with just a few ingredients. It’s the kind of recipe I reach for when I want to impress guests or prepare something special for a celebration dinner.

Ingredients

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

For the Easy Béarnaise 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

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by preheating my oven to 400°F (200°C).
2. I season the beef fillet generously with salt and pepper.
3. In a hot skillet, I sear the beef fillet on all sides until browned, about 3–4 minutes per side.
4. I transfer the fillet to a roasting pan and roast for about 25–30 minutes for medium-rare, or until it reaches my preferred doneness. I let it rest for 10 minutes before slicing.
5. For the Béarnaise sauce, I whisk the egg yolks and vinegar together in a heatproof bowl set over a pan of simmering water.
6. I slowly drizzle in the melted butter while whisking continuously until the sauce thickens.
7. I stir in the chopped tarragon and season with salt to taste.
8. I slice the beef fillet and serve it with generous spoonfuls of the Béarnaise sauce.

Servings and Timing

This recipe serves 6–8 people. It takes about 15 minutes to prepare and 30 minutes to cook, with an additional 10 minutes of resting time, for a total of around 55 minutes.

Variations

Sometimes I add a splash of white wine to the sauce for extra depth. I also like swapping tarragon with chervil or parsley if I want a slightly different herb profile. For a twist, I coat the beef fillet in Dijon mustard and fresh herbs before roasting for a more robust flavor.

Storage/Reheating

I keep leftover beef fillet in an airtight container in the fridge for up to 3 days. To reheat, I slice it and warm it gently in a low oven to preserve its tenderness. The Béarnaise sauce is best enjoyed fresh, but if I need to keep it, I store it in the fridge for up to 1 day and gently reheat it over very low heat while whisking.

FAQs

Can I cook the beef fillet on the grill instead of roasting?

Yes, I often grill the beef fillet for a smoky flavor, cooking it over medium-high heat until it reaches my desired doneness.

How do I know when the beef is cooked perfectly?

I use a meat thermometer. For medium-rare, I look for 130°F (54°C) before resting.

Can I prepare the sauce ahead of time?

I prefer making Béarnaise fresh, but I can prepare it a couple of hours ahead and keep it warm in a thermos.

What if my sauce splits?

I fix a split sauce by whisking in a teaspoon of warm water or another egg yolk over gentle heat.

Can I use dried tarragon instead of fresh?

Yes, but I use half the amount since dried herbs are more concentrated. Fresh tarragon gives the best flavor.

Do I need to tie the beef fillet before roasting?

I like tying it with kitchen twine so it cooks evenly and holds its shape.

What sides go well with this dish?

I like serving it with roasted potatoes, asparagus, or a simple green salad.

Can I make this recipe with another cut of beef?

Yes, I sometimes use ribeye or striploin, though the cooking time will differ.

Is Béarnaise sauce the same as Hollandaise?

No, but they’re similar. Béarnaise is a variation of Hollandaise with vinegar and tarragon for added flavor.

Can I make the sauce without a double boiler?

Yes, I place a heatproof bowl over a saucepan of simmering water, which works just as well.

Conclusion

This Beef Fillet with Easy Béarnaise Sauce is one of my favorite ways to enjoy tender beef with a classic French touch. I love how the sauce enhances the natural richness of the meat, creating a dish that feels elegant yet comforting. It’s the perfect recipe for holidays, celebrations, or anytime I want to treat myself to something truly special.

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