Step 1: Prepare the Beef

• Preheat your oven to 200°C (400°F).
• Bring the beef tenderloin to room temperature for even cooking.
• Trim excess fat and tie the roast at 1.5-inch intervals using kitchen twine.
• Season generously with salt and black pepper.

Step 2: Sear the Beef

• Heat a large oven-safe skillet or frying pan over high heat.
• Add olive oil and brown the beef on all sides until a golden-brown crust develops, about 3-4 minutes per side.
• Transfer the skillet to the preheated oven.
• Roast for 25 minutes for medium-rare or 30 minutes for a more well-done finish.
• Remove from the oven and rest the meat for 10-15 minutes before slicing.

Step 3: Make the Béarnaise Sauce

• In a small saucepan, melt the butter until it begins to bubble. Remove from heat and separate the clarified butter by skimming off the foam.
• Place egg yolks and white wine vinegar in a blender and blend until the mixture turns pale and frothy.
• While blending, slowly stream in the warm clarified butter until the sauce emulsifies and reaches a silky, thick consistency.
• Mix in the finely chopped tarragon and add salt to taste.
• Keep the sauce warm until ready to serve.

Step 4: Serve

• Slice the rested tenderloin into medallions.
• Spoon the warm Béarnaise sauce over each slice.
• Serve immediately.