Recipe: Beef Tournedos with Bearnaise Sauce from Big Y - WFSB 3 Connecticut

Recipe: Beef Tournedos with Bearnaise Sauce from Big Y

Beef Tournedos with Béarnaise Sauce


1 lb. beef tenderloin cut into four 4 oz. portions
1 tablespoon Big Y canola oil
Salt and fresh black pepper


To prepare the steaks, season both sides of the tournedos with salt and pepper. Place a sauté pan over high heat, add the oil and carefully place the steaks into the pan. Cook each side for 2 minutes for medium rare. For more doneness, turn down the heat and continue to cook.  When you have reached the desired temperature, set the tournedos aside to rest before serving.

Béarnaise Sauce:

1oz fresh tarragon
3 medium sized shallots, minced
1/3 cup white wine vinegar
1 tablespoon whole black peppercorns, crushed
1 tablespoon fresh chervil, chopped
4 Big Y egg yolks
8oz Big Y unsalted butter


Place the tarragon, shallots, vinegar and peppercorns in a small non-reactive sauce pan and reduce down to 1/8 of its volume (but not dry). This mixture can be made ahead and stored in an airtight container for up to three weeks. Melt the butter in the microwave in a liquid measuring cup with a pour spout and set aside.

Put some water in a sauté pan and place on medium heat.  This will act as your double boiler to cook the yolks.

Place the egg yolks into a stainless steel mixing bowl, add in two tablespoons of the reduction and 2 tablespoons of water. Using a wire whisk, mix together the yolks and reduction. Then, place onto the heat (in the water) and whisk aggressively and constantly. If you think you are in danger of overcooking the yolks, take the bowl out of the heat and continue whisking, then put back into the heat to continue.

When the yolks are somewhat dry and stiff, begin to slowly drizzle in the butter. The butter should be warm to the touch, but not hot. If the butter is too hot, the sauce will separate.

Finish whisking in all of the butter. Add in the fresh chervil and taste for salt. Store the sauce in an earthenware crock or a crockpot on warm until ready to serve.

Serving suggestion:
Serve the beef atop some French bread cut into disks and sautéed in butter with some steamed broccoli crowns around the plate.

Yields 2 servings.