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Pork & Beef Recipes

Grilled Beef Tenderloin with Citrus Bearnaise

Serves 6

Preparation

1. Heat grill to medium heat.
2. Cut tenderloin into 1-inch thick slices.
3. Place slices on grill rack.
4. Cover and grill 2 to 3 inches from heat, about 11 minutes for medium-rare or 13 minutes for medium doneness.
5. While beef is grilling, stir together wine, vinegar and tarragon in 1-quart saucepan.
6. Heat to boiling over medium-high heat. Boil 2 to 3 minutes or until mixture is slightly reduced.
7. Reduce heat to very low.
8. Stir in egg yolks one at a time with wire whisk until well blended.
9. Cook and stir with wire whisk 2 minutes or until mixture begins to thicken.
10. Stir in orange juice and melted butter with wire whisk until smooth.
11. Serve warm over tenderloin.
12. To roast: Heat oven to 400°F. Place beef fat side up, on rack in shallow roasting pan.
13. Insert meat thermometer so tip is in center of thickest part of beef Bake uncovered 30 to 40 minutes or until thermometer reads 140 F.
14. Beef will continue to cook after being removed from oven.
15. Cover beef loosely with tent of aluminum foil and let stand 15 to 20 minutes or until temperature rises to 145 F.
16. While beef is standing, prepare sauce as directed.

NOTES : The Citrus Béarnaise also makes a classy sauce for steamed asparagus or broccoli spears.