Yields:
2 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
40 Mins
Total Time:
55 Mins
A tender 8 oz beef tenderloin cooked to your desired temperature, chopped with a silky bearnaise sauce and sauteed mushrooms, served with roasted potatoes and fresh asparagus.
Ingredients
Adjust Servings
Instructions
- Preheat oven to broil
- Season beef tenderloin with salt and pepper and place on roasting rack on a sheet pan place into the preheated oven. Cook to 145 degrees / approximately 20-25 minutes.
- Take the asparagus and cut off the tough part of the stalk and place into 4 cups of boiling water, cook until slightly firm ,drain and add 1/4 stick of butter and lightly salt.
- In a sauce pan add 4 cups of water and yukon potatoes bring to a boil and cook for approximately 10-15 minutes or until slightly firm. Remove from heat and drain. Cut potatoes in 1/2 and place in a bowl and add salt and pepper and 1/2 stick of butter mix well.
- Place the potatoes cut side up onto a sheet pan and bake until golden brown.
- For the bearnaise sauce, in a small sauce pan add 2 teaspoons oil, shallots, chopped tarragon and 2 tablespoons white wine vinegar. Cook for 3 minutes on medium heat Remove from heat and strain keeping the liquid in reserve.
- With double boiler add water where the liquid is below the stainless bowl. Melt the 2 tablespoons of butter and put on side. In the stainless bowl add the yolks mixing vigously while slowly adding the melted butter. Watch your temperature on the bowl making sure not to break the mixture ( this will result in making scrambled eggs) add 2 teaspoons of chopped tarragon.
- In a saute pan add 2 teaspoons of butter and sliced mushrooms, cook until tender.
- Plating, take tenderloin and slice on angle place on plate feathered out, pour bernaise sauce over top, add mushrooms.place potatoes and asparagus. Serve