Beef Tenderloin with Citrus Béarnaise Recipe
An elegant melt-in-your-mouth tender beef entrée for special occasions. The Citrus Béarnaise also makes a classy orange sauce for steamed asparagus or broccoli spears.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Ingredients
- 2 to 3 pounds beef tenderloin, trimmed
- 2 tablespoons dry white wine or white grape juice
- 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves
- 1 tablespoon tarragon vinegar
- 3 egg yolks
- 2 tablespoons orange juice
- 1/2 cup butter, melted
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