Long live France! This time we are going on the French tour. We’re doing this using Provencal herbs and a classic French sauce, béarnaise. And what goes better with this than a tasty tender tenderloin?
Beef tenderloin is known as one of the most tender pieces of beef. Because there are only two of these, about 2.5 kg, in a beef, it is unfortunately also a precious piece of beef.
Tenderloin is a piece of beef that is characterized by a very tender structure. Due to the lean character of the meat, it often has a less pronounced taste. That is why we like to combine it with tasty herbs and a suitable sauce.
It is also a very traditional cut of meat. That is why we also combine it with a traditional sauce this time. They call Bearnaise sauce the king of sauces. It is a creamy sauce that goes particularly well with a delicious piece of meat such as tenderloin.
With the recipe below, you can put a delicious traditional dish on the table. Bon appétit!
Tenderloin with Provencal herbs and béarnaise sauce
- 1.5 tenderloin
- Provencal dry rub
- 4 tbsp dried basil
- 4 tbsp dried rosemary
- 2 tbsp dried oregano
- 2 tbsp dried thyme
- 1 tsp coriander powder
- 1 tsp white pepper
- 1 tsp clove powder
- For the béarnaise sauce
- tarragon leaves about 1 tbsp
- 3 eggs
- 1 shallot
- 125 grams of butter
- 100 ml white wine
- 50 ml white wine vinegar
- Cooking beef tenderloin
- Add all the spices together in a bowl and mix them well.
- Skin the tenderloin with a sharp knife.
- Rub the tenderloin on both sides with mustard. Divide the spice mixture on both sides over the tenderloin.
- Prepare the barbecue for indirect grilling with a temperature of 150 degrees Celsius.
- Cook the tenderloin to a core temperature of 46 degrees Celsius.
- Remove the tenderloin from the barbecue and prepare the barbecue for immediate grilling. Maintain a temperature of about 250 degrees Celsius.
- Grill the tenderloin over direct heat to a core temperature of 52 degrees Celsius.
- Remove the tenderloin from the BBQ and cover it loosely with aluminum foil. Let it rest for at least 10 minutes. This way the meat juices can still distribute well throughout the meat.
- Now you have time to make the béarnaise sauce.
- Making the béarnaise sauce
- Place a saucepan over high heat. Add a chopped shallot and 1 tablespoon of finely chopped tarragon. Add the wine and white wine vinegar.
- Let this reduce to 4 tablespoons of liquid.
- Put the reduction in a bowl and let it cool in the fridge.
- Meanwhile, melt the butter in a saucepan, do not let it brown, just melt it.
- Put on a pan with water and let it boil.
- Make sure you have a bowl that fits the pan so that you can maintain an au bain-marie method.
- Break 4 eggs, we only need the yolk.
- Put the previously made reduction in a bowl over the pan of water and add the eggs.
- Start stirring immediately with a whisk and continue to do this until all the egg yolk and reduction are mixed together.
- If you start to notice that the egg yolk is starting to set, quickly remove the bowl from the pan and keep stirring.
- Gradually add the melted butter to the scrambled egg yolk and the reduction. You also have to keep stirring this continuously.
- The béarnaise sauce is ready when it has about the thickness of mayonnaise, if the sauce is too thick you can dilute it a bit with lukewarm water.
- Add some fresh tarragon and some salt and pepper to taste.