Wednesday, December 16, 2015

Roast Tenderloin Of Beef With Lavender Scented Bearnaise Sauce

Roast Tenderloin of Beef With 
Lavender Scented Bearnaise Sauce
The sauce has a very slight detectable flavor of lavender.  It compliments the beef imparting great dimension of flavor.
2 1/2 pounds beef tenderloin
2 teaspoons grey sea salt or to taste
1 teaspoon ground pepper or to taste
2 tablespoons softened unsalted butter
1 tablespoon vegetable oil

Remove silver skin and fat.  Using cotton butcher's twine, tie the beef at 2" intervals.

Coat the exterior of the beef generously with salt, pepper, and butter, place on a roasting rack set over a parchment lined sheet tray.

Roast in the oven on the center rack to brown for approximately 20 minutes  at 400F.  Reduce temp to 325F and continue to roast to desired doneness.  Transfer the tenderloin from the oven and cover loosely with foil; let stand for 5 minutes before slicing.

Carve the tenderloin into 1/4 inch thick slices and serve on warmed plates or a platter.  Serve with lavender scented béarnaise.

Lavender Scented Bearnaise
2 tablespoons chopped shallots
2 sprigs fresh tarragon
1/4 teaspoon dried culinary lavender
1/4 cup dried white wine (Sauvignon Blanc) 
1/4 cup dry vermouth
4 large egg yolks
2 tablespoons heavy cream
1 cup melted unsalted butter or clarified butter
1 teaspoon fresh lemon juice, or to taste
2 tablespoons minced fresh tarragon leaves
salt and pepper to taste

In a small saucepan, combine the shallots, tarragon, lavender, white wine, and vermouth.  Bring to a boil and cook until reduced to 2 tablespoons.  Transfer from the heat, strain and cool.  

In the top of a double-boiler, or in a glass bowl fitted over a pot of barely simmering water, whisk the egg yolks, cream, and reduced wine until ribbons start to form.  Whisking constantly, drizzle the melted butter a little at a time until all of the butter is added and  the mixture is thick.  Transfer from the heat.  Whisk in the lemon juice, tarragon, salt and pepper.

Adjust the seasonings to taste.

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