Ingredients:
- 1–1.5 lb beef tenderloin, cut into medallions
- Salt and black pepper
- 1–2 tbsp butter
- 1 tbsp olive oil
- 2 egg yolks
- 1/2 cup hot melted butter
- 1 tbsp white wine vinegar
- 1 tbsp dry white wine
- 1 tbsp minced shallot
- 1 tsp dried tarragon (or 1 tbsp fresh)
- Pinch of salt
- Pinch of black pepper
- Optional: squeeze of lemon
Directions:
Begin by seasoning the beef tenderloin medallions with salt and black pepper. Next, in a large skillet, heat the butter and olive oil over medium-high heat. Sear the medallions for about 2-3 minutes on each side, allowing them to develop a rich crust while keeping the inside rosy.
To prepare the Béarnaise sauce, whisk the egg yolks in a bowl. Slowly incorporate the hot melted butter while whisking continuously until the mixture is emulsified. Then, add the white wine vinegar, dry white wine, minced shallot, tarragon, salt, and pepper, mixing well.
Serve the seared steak medallions topped with the Béarnaise sauce. For an added touch of brightness, consider a squeeze of lemon before serving. Enjoy your meal!