Cremer’s E-Z Whole Beef Tenderloin and Bearnaise Sauce
4-4 ½ lb. Whole Beef Tenderloin
Cremer’s Rub-Me-Tender Seasoning
Preheat oven to 425-degrees F. Season the tenderloin with Rub-Me-Tender seasoning. Place the tenderloin in a roasting pan or on a baking sheet. Roast for 30 minutes, or until internal temperature reaches 130-degrees F. Remove the tenderloin from the oven, tent with foil, and let rest 15-20 minutes. Internal temperatures will increase 5-10 degrees. Slice and serve.
Béarnaise Sauce
Infused Vinegar:
¼ cup dry white wine
¼ cup white wine vinegar
1 small shallot, peeled and thinly sliced
1 tbsp. fresh chopped tarragon leaves
Béarnaise Sauce
3 egg yolks
1 tsp. lemon juice
¼ tsp. kosher salt
½ cup unsalted butter, melted and hot
2 tsp. finely chopped tarragon leaves
Make the infused vinegar. Add the wine, vinegar, shallot and tarragon to a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer, until the liquid has reduced to about 1 ½ tablespoons, about 5-7 minutes.
Strain it through a fine mesh-sieve, using the back of a spoon to extract as much flavor as possible into the liquid. Let it cool for 5 minutes.
In a high-power blender, add the egg yolk, infused vinegar, lemon juice, and salt. Blend for 5 seconds until combined. With the blender running on medium-high, slowly stream the hot butter through the top lid cap opening and into the mixture until it’s emulsified. Pour the béarnaise sauce into a small bowl, stir in the finely chopped tarragon, and serve while warm.