Beef Tenderloin with Béarnaise sauce

Beef Tenderloin with Béarnaise sauce

MAGGI Hollandaise Sauce is the great base to many signature sauces including our special Béarnaise sauce.
  • 10 portions

Ingredients

QtyUnitIngredientPreparation
10 beef tenderloinportion cut 160g
30mLolive oil 
30 baby carrots 
400grsnow peas 

Béarnaise sauce

   
1 French shallotfinely chopped
25grbutter 
150mL white wine 
50mLwhite wine vinegar 
1bunchtarragonchopped
300mLMAGGI Hollandaise Sauce 
    

 

Method

1. Grill the beef tenderloins on both sides to desired cooking degree and allow to rest for 15 minutes in a warm place.

2. Peel the baby carrots and cook in boiling water until just cooked.

3. Prepare the snow peas and blanch for 1 minute in boiling water.

4. To prepare the Béarnaise sauce cook the shallot in the butter over a low heat for 3-4 minutes, without colour.

5. Add the white wine, white wine vinegar and the tarragon and boil rapidly to reduce until almost dry.

6. Remove from the heat and whisk in MAGGI Hollandaise Sauce. Check for seasoning.

7. To serve cut the beef in half lengthwise. Arrange on a plate with the vegetables and spoon the béarnaise sauce on top of the beef.

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