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1
Preheat oven to 400 degrees F.
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2
Take the beef tenderloin and drizzle with olive oil.
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3
Season well all over with plenty of kosher salt and freshly ground black pepper all over.
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4
Make sure it is at room temperature before cooking.
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5
Place a large cast-iron skillet over medium-high heat on the stove top and sear tenderloin all over.
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6
Place the whole pan in the oven and roast the tenderloin for 15-17 minutes (depending on how thick your tenderloin is).
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7
An internal thermometer when inserted into the thickest part of the meat should read 130 degrees F for medium-rare.
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8
If you want it medium, cook for a further 3 minutes in the oven.
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9
Remove from the oven and tent with foil while you let it rest for 10 minutes before cutting.
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10
Make the bearnaise reduction first.
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11
In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat.
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12
Bring to a simmer and cook until reduced by half.
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13
Remove from heat and set aside to cool.
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14
Blend yolks and bearnaise reduction together.
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15
With the blender running, add one third of the butter in a slow steady stream.
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16
Once it emulsifies, turn the blender speed up to high and add the remaining butter.
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17
Add the remaining half bunch of fresh tarragon, season with salt and pepper and give it one more buzz.
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18
Set aside in a warm spot to hold the sauce.
