Traditionally made with clarified butter and eggs, this healthy version of béarnaise was inspired by our friend, Chef Charlie Cicero of Anneke Jan's Restaurant in Kittery, Maine.
| Yogurt Béarnaise | ||
|---|---|---|
| 3 | bunch | fresh tarragon |
| 1 | c | distilled white vinegar |
| 3 | tbsp | Dijon mustard |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1⁄2 | c | lowfat mayonnaise |
| 1 1⁄2 | tsp | shallot (minced) |
| Beef Tenderloin | ||
| 2 | clove | garlic (minced) |
| 1 1⁄2 | tsp | Dijon mustard |
| 1 | tsp | kosher salt |
| 1 | tsp | fresh ground black pepper |
| 2 | tbsp | vegetable oil |
| 3 | lb | center cut tenderloin of beef |
Ask your butcher to clean and tie up 3 lb tenderloin.
Also ask the butcher to grind up all the meat cleaned from the tenderloin into burger.
You paid for it so take it home.
Mix Dijon with garlic.
Add salt and pepper to taste.
Completely cover tenderloin with Djion mixture.
Put in plastic bag and let marinate for at least 1 hour.
Preheat oven to 475°.
Heat skillet on high.
Slowly pour vegetable oil in the skillet, coating the bottom of the pan.
Place tenderloin in skillet searing on all sides until browned about 12 minutes.
Place tenderloin on roasting rack and cook in the oven for 5 minutes.
Reduce heat to 400°and cook for 12 minutes.
Check temperature with meat thermometer, it should read 130 degrees.
Let cool on rack before slicing.
Slice tenderloin and serve drizzled with yogurt béarnaise.
Chop 3 bunched of tarragon and add to vinegar.
Let sit in the refrigerator for at least a day.
Strain vinegar through a mesh sieve to separate tarragon. Blot dry separate tarragon with towel.
Mix together Dijon, shallot, yogurt and mayonnaise.
Fold in tarragon.
Add salt and pepper to taste.
Refrigerate until ready to serve on tenderloin.