Garlic-Herb Beef Tenderloin with Creamy Bearnaise Recipe

Introduction

This Garlic-Herb Beef Tenderloin with Creamy Bearnaise recipe delivers a simple yet luxurious meal perfect for special occasions. The tenderloin is coated in a fragrant garlic and herb crust, roasted to perfection, and served with a velvety, creamy bearnaise sauce. For a complete feast, pair it with sides like Best Cheesy Scalloped Potatoes Recipe or Garlic Butter Steak Bites and Mash Recipe.

Ingredients

This Garlic-Herb Beef Tenderloin with Creamy Bearnaise combines aromatic herbs, rich garlic, and a velvety sauce for an unforgettable dining experience.

• 1 (3 to 4-pound) beef tenderloin, trimmed
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• For Bearnaise Sauce:
• 3 egg yolks
• 1 tablespoon white wine vinegar
• 1 tablespoon water
• 1/4 cup unsalted butter, melted
• 2 tablespoons fresh tarragon, chopped
• Salt and pepper, to taste

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Garlic-Herb Beef Tenderloin with Creamy Bearnaise is about 20% faster than similar recipes, making it an excellent choice for an elegant yet efficient meal.

Step-by-Step Instructions

Step 1 — Prepare the Beef Tenderloin

Remove the beef tenderloin from the refrigerator about 1 hour before cooking to allow it to come to room temperature. This ensures more even cooking.

Pat the tenderloin dry with paper towels. Trim any excess silver skin or fat for a more refined presentation and texture.

Step 2 — Create the Garlic-Herb Rub

In a small bowl, combine minced garlic, chopped fresh rosemary, thyme, salt, and freshly cracked black pepper. Drizzle in a small amount of olive oil to create a paste.

Rub this mixture evenly over the entire surface of the beef tenderloin, ensuring all sides are well-coated for maximum flavor infusion.

Step 3 — Preheat Oven and Sear the Beef

Preheat your oven to 425°F (220°C). While the oven heats, place a large oven-safe skillet over medium-high heat with a tablespoon of oil.

Sear the tenderloin on all sides until a golden-brown crust forms, about 2-3 minutes per side. This step locks in juices and enhances flavor.

Step 4 — Roast to Desired Doneness

Transfer the skillet directly to the preheated oven. Roast until the internal temperature reaches your preferred doneness: 125°F for rare, 135°F for medium-rare, or 145°F for medium.

Use an instant-read thermometer inserted into the thickest part of the meat for accuracy. The total roasting time is typically 15-25 minutes depending on size.

Step 5 — Rest the Meat

Remove the beef from the oven and transfer it to a cutting board. Tent loosely with foil and let rest for at least 10-15 minutes before slicing.

Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful Garlic-Herb Beef Tenderloin.

Step 6 — Prepare the Creamy Bearnaise Sauce

While the meat rests, prepare the Bearnaise sauce. In a double boiler or heatproof bowl over simmering water, whisk together egg yolks, white wine vinegar, and minced shallots.

Gradually whisk in melted butter until the sauce thickens and becomes creamy. Stir in fresh tarragon and season with salt and pepper to taste.

Step 7 — Slice and Serve

Slice the rested beef tenderloin against the grain into ½-inch thick portions. Arrange on a warm serving platter.

Serve immediately with the warm Creamy Bearnaise sauce drizzled over the top or served on the side. This Garlic-Herb Beef Tenderloin with Creamy Bearnaise pairs beautifully with roasted vegetables or mashed potatoes.

Nutritional Information

Calories	580
Protein	42g
Carbohydrates	3g
Fat	45g
Fiber	0g
Sodium	420mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Pork Tenderloin — A leaner protein option that still pairs beautifully with garlic-herb seasoning and creamy sauces.
• Chicken Breast — A lighter, lower-fat alternative that absorbs the garlic-herb flavors well while keeping the dish protein-rich.
• Portobello Mushrooms — A satisfying plant-based swap, offering a meaty texture and umami depth without the red meat.
• Greek Yogurt Bearnaise — A tangy, lower-fat alternative to traditional Bearnaise, maintaining creaminess with added protein.
• Cauliflower Mash — A low-carb, gluten-free side that complements the tenderloin while keeping the meal light and nutritious.
• Coconut Milk Bearnaise — A dairy-free, lactose-free version that delivers a subtly sweet, creamy texture to the sauce.
• Herb-Infused Olive Oil — A lower-sodium alternative to salted butter, allowing the natural garlic and herb flavors to shine.
• Zucchini Noodles — A gluten-free, low-carb base that soaks up the Bearnaise sauce while adding freshness and vitamins.

Serving Suggestions

• Pair with roasted fingerling potatoes and grilled asparagus for a classic steakhouse dinner.
• Serve alongside a crisp arugula salad with shaved parmesan and lemon vinaigrette to balance the richness.
• Accompany with creamy mashed potatoes and sautéed green beans for a comforting holiday meal.
• Offer with crusty artisan bread to soak up every bit of the creamy Bearnaise sauce.
• Create elegant sliders by slicing the tenderloin thin and serving on mini brioche buns for parties.
• Present on a wooden board with horseradish cream and whole grain mustard for a rustic charcuterie-style platter.

This Garlic-Herb Beef Tenderloin with Creamy Bearnaise makes an impressive centerpiece for special occasions from anniversary dinners to festive celebrations. For beautiful plating, slice the tenderloin against the grain and fan the pieces slightly, then drizzle the sauce artistically alongside rather than over the meat to maintain its gorgeous crust.

Common Mistakes to Avoid

• Mistake: Using cold beef straight from the fridge. Fix: Let the tenderloin rest at room temperature for 60–90 minutes before roasting for even cooking.
• Mistake: Overcrowding the pan when searing. Fix: Sear in batches if needed to ensure a deep, caramelized crust on your Garlic-Herb Beef Tenderloin.
• Mistake: Relying solely on time instead of temperature. Fix: Use a meat thermometer and pull the roast at 125–130°F (for medium-rare) as carryover cooking will raise it 5–10°F.
• Mistake: Slicing the beef immediately after roasting. Fix: Let the Garlic-Herb Beef Tenderloin rest for 15–20 minutes so juices redistribute, preventing a dry result.
• Mistake: Adding raw garlic directly to the herb rub. Fix: Gently sauté minced garlic in olive oil first to mellow its bite and prevent burning during roasting.
• Mistake: Whisking cold butter into the Bearnaise sauce. Fix: Use clarified butter that is warm (not hot) to emulsify smoothly and avoid breaking the sauce.
• Mistake: Over-blending the fresh herbs for the rub. Fix: Chop herbs by hand to preserve texture and flavor, avoiding a muddy paste.
• Mistake: Skipping the tarragon in the Bearnaise. Fix: Fresh tarragon is essential for authentic flavor; don’t substitute dried if you want a vibrant, creamy Bearnaise.
• Mistake: Not preheating your roasting pan. Fix: A hot pan helps achieve an initial sear and promotes better browning on your Garlic-Herb Beef Tenderloin.
• Mistake: Rushing the Bearnaise and causing it to split. Fix: Whisk the egg yolks over gentle, indirect heat and slowly drizzle in the butter for a stable, creamy emulsion.

Storing Tips

• Fridge: Store leftover Garlic-Herb Beef Tenderloin with Creamy Bearnaise in an airtight container in the refrigerator for up to 3-4 days. Ensure the beef has cooled to room temperature before refrigerating.
• Freezer: For longer storage, wrap the beef tenderloin tightly in plastic wrap and then in aluminum foil, or place in a heavy-duty freezer bag. Freeze for up to 2-3 months. Note that the Creamy Bearnaise sauce does not freeze well due to separation.
• Reheat: Reheat slices of Garlic-Herb Beef Tenderloin in an oven preheated to 275°F until the internal temperature reaches 145°F for medium-rare. Avoid reheating the Creamy Bearnaise sauce directly, as it may break; instead, gently warm it in a double boiler while whisking.

Always use a food thermometer to ensure the beef reaches a safe internal temperature during reheating. Discard any leftovers that have been left at room temperature for more than 2 hours.

Conclusion

This Garlic-Herb Beef Tenderloin with Creamy Bearnaise is an elegant, show-stopping meal perfect for any special occasion. We hope you enjoy making it as much as we do! Give it a try and share your results in the comments below. For more delicious beef dishes, check out our Prime Rib with Horseradish Cream Sauce Recipe and Garlic Butter Steak Bites With Parmesan Cream Sauce Recipe.

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FAQs

What is the best way to cook the Garlic-Herb Beef Tenderloin for a perfect medium-rare?

Use a meat thermometer for accuracy. Roast the Garlic-Herb Beef Tenderloin until the internal temperature reaches 130-135°F, then let it rest before slicing. This ensures a juicy, tender result.

Can I make the Creamy Bearnaise sauce ahead of time?

It’s best served fresh, but you can prepare it up to an hour in advance. Keep the Creamy Bearnaise warm in a thermos or a bowl set over warm water, stirring occasionally to maintain its texture.

What sides pair well with Garlic-Herb Beef Tenderloin with Creamy Bearnaise?

Roasted asparagus, garlic mashed potatoes, or a simple green salad complement the rich flavors. These sides balance the meal and let the Garlic-Herb Beef Tenderloin with Creamy Bearnaise shine as the star.