Barefoot Contessa Summer Filet Of Beef With Béarnaise Mayonnaise

Barefoot Contessa Summer Filet of Beef with Béarnaise Mayonnaise is made with beef tenderloin, unsalted butter, shallots, fresh tarragon, dry white wine, and Dijon mustard. This recipe creates a tender filet of beef served with a rich béarnaise-style mayonnaise. It takes about 2 hour and 15 minutes to prepare and serves 8 to 10.

Barefoot Contessa Summer Filet of Beef with Béarnaise Mayonnaise Ingredients

• 1 whole (4- to 5-pound) beef tenderloin, trimmed and tied
• 6 tablespoons (¾ stick) unsalted butter, melted
• Kosher salt and freshly ground black pepper
• ¾ cup minced shallots (3 shallots)
• 4 tablespoons minced fresh tarragon leaves, divided
• ½ cup dry white wine
• ¼ cup tarragon or white wine vinegar
• 2 extra-large egg yolks, at room temperature
• 2 tablespoons freshly squeezed lemon juice, at room temperature
• 1 tablespoon Dijon mustard
• 1 cup vegetable or canola oil, at room temperature
• ½ cup good olive oil, at room temperature

How To Make Barefoot Contessa Summer Filet of Beef with Béarnaise Mayonnaise

1. Preheat the Oven: Set the oven to 275°F and line a sheet pan with aluminum foil.
2. Prepare the Beef: Pat the tenderloin dry and brush it all over with melted butter. Season generously with 4 teaspoons of salt and 2 teaspoons of pepper.
3. Roast the Beef: Place the beef on the prepared sheet pan and roast for 1 to 1¼ hours, until the internal temperature reaches 130°F for medium-rare.
4. Rest the Meat: Cover with foil and let rest for 15 minutes at room temperature, then discard the foil and let it sit uncovered.
5. Make the Reduction: In a small saucepan, combine shallots, 3 tablespoons of tarragon, wine, and vinegar. Boil for 5 minutes until only 1 tablespoon of liquid remains. Let cool for 15 minutes.
6. Blend the Mayonnaise Base: In a food processor, process the egg yolks, lemon juice, mustard, 2½ teaspoons salt, and 1 teaspoon pepper for 10 seconds.
7. Create the Emulsion: With the processor running, slowly add vegetable oil and olive oil to form a thick emulsion.
8. Finish the Mayonnaise: Add the shallot reduction and remaining tarragon, pulsing to combine. Refrigerate until serving.
9. Serve: Slice the filet ¼ to ½ inch thick, season with salt, and serve warm, room temperature, or cold with béarnaise mayonnaise.

Recipe Tips

• Use a Thermometer: For perfect doneness, use an instant-read thermometer to ensure 130°F internal temperature.
• Room Temperature Ingredients: Ensure egg yolks, lemon juice, and oils are at room temperature to avoid breaking the emulsion.
• Make Ahead: The dish can be prepared up to 2 days in advance and served cold or at room temperature.
• Even Slicing: Use a sharp knife to slice the beef uniformly for a polished presentation.
• Mayonnaise Storage: Keep the béarnaise mayonnaise refrigerated until ready to serve to maintain freshness.

What To Serve With Filet of Beef

This filet of beef pairs well with crusty bread, a fresh green salad, roasted vegetables, or potato gratin. For drinks, try a full-bodied red wine like Cabernet Sauvignon or a crisp white like Sauvignon Blanc.

How To Store Filet of Beef

Refrigerate: Wrap the sliced beef and mayonnaise separately in airtight containers. Store in the refrigerator for up to 2 days.
Freeze: Freezing is not recommended for this dish as it can affect the texture of both the beef and mayonnaise.

Filet of Beef Nutrition Facts

• Calories: 520
• Total Fat: 42g
• Saturated Fat: 12g
• Carbohydrates: 3g
• Sugar: 1g
• Protein: 36g
• Sodium: 600mg

FAQs

Can I make the mayonnaise without a food processor?
Yes, you can use a blender or whisk by hand, though it requires steady, slow oil incorporation.

What cut of meat should I use if I can’t find tenderloin?
You can use sirloin or another lean roast, though tenderness and cooking time may vary.

Can I serve the beef warm instead of cold?
Yes, it’s delicious warm, room temperature, or cold.

How long can the mayonnaise sit out?
It’s best to keep it refrigerated and only leave it out for up to 2 hours during serving.

Can I use dried tarragon?
Fresh tarragon is preferred for flavor, but you can use dried—just reduce the amount to 1 tablespoon total.

Try More Recipes:

• Barefoot Contessa Moroccan Lamb Tagine
• Barefoot Contessa Herbed Pork Tenderloins With Apple Chutney
• Barefoot Contessa Make-Ahead Roast Turkey