Pork Tenderloin with Béarnaise Sauce
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
8
Description
Pork Tenderloin with Béarnaise Sauce
Ingredients
- Red Wine Vinegar - 10 tablespoons
- Shallot - 1 head
- Chopped Sage Leaves - 2½ teaspoons
- White Pepper (whole) - 1.1 oz
- Parsley - 1 bunch
- Egg white - 4 pieces
- Salt - to taste
- Cayenne Pepper - to taste
- Salad Potatoes - 14.1 oz
- Butter - 8.8 oz
- Pork tenderloin - 4 pieces
- Vegetable Oil - 2 tablespoons
Step by Step guide
Step 1
Bring vinegar, shallot, 1.5 teaspoons of tarragon, and parsley stems to a boil over low heat, adding 2 tablespoons of water. Strain the broth.
Step 2
Whisk the egg yolks to a creamy consistency over a warm water bath, gradually adding the butter until the sauce thickens.
Step 3
Add the vinegar broth, finely chopped parsley leaves, and tarragon, season with salt and cayenne pepper.
Step 4
Peel the potatoes and slice them. Arrange in a baking dish and sprinkle with grated butter. Bake for 25-30 minutes at 392°F.
Step 5
Season the steaks with pepper. Heat the vegetable oil and sear the meat over high heat for 2-3 minutes on each side.
Step 6
Serve with the sauce and baked potatoes.
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