Seared Beef Tenderloin Filets with Bearnaise Sauce

Instead of going out for Valentines day, my husband and I decided to stay home and cook our own meal. It was by far better then anything we could have had at a restaurant, and cheaper. Enjoy. I did.

FOR THE FILETS

2 8 ounce beef tenderloin filets
Salt and black pepper
2 tablespoons olive oil

Preheat oven to 425 F with a rack in the center.

Trim tenderloin and cut into 6-8 ounce filets; season each filet with salt and pepper. Heat an ovenproof saute pan over medium-high for 5 minutes.

Sear filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness. Remove pan from the oven, transfer filets to a plate, tent with foil, and let rest 5 minutes before serving.

Nutritional Info:
Per 8 ounce
Cal: 450
Total fat: 19g
Sat. fat: 7g
Chol: 177mg
Sodium: 135mg
Carb: 0g
Fiber: 0g
Protein: 66g



BEARNAISE SAUCE
Makes 1 1/2 cups
Total time: about 20 minutes

1/4 cup white wine vinegar
1/4 cup dry white wine
3 tablespoon minced shallots
1 tablespoon chopped fresh tarragon
2-3 tablespoons water
4 egg yolks
2 sticks unsalted butter, melted
Juice of half a lemon, salt, white pepper, and cayenne pepper to taste

Bring vinegar, wine, shallots, and tarragon to a boil in a small saucepan over medium-high heat. Boil until most of the liquid evaporates, about 5 minutes.

Off heat, add water, then whisk in egg yolks until frothy.

Gradually drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. If it's too thin, return it to low heat and whisk constantly until thickened.

Strain sauce through a medium mesh strainer into a heatproof cup. Season with lemon juice, salt, white pepper, and cayenne. Serve immediately.

Nutritional Info:
Per Tablespoon
Cal: 79
Total Fat: 8g
Sat. Fat: 5g
Chol: 54mg
Sodium: 3mg
Carb: 0g
Fiber: 0g
Protein: 1g