Truly Pasture-Raised Turkeys - Make a New Tradition Learn More

Grilled Tenderloin with Charred Leek Béarnaise Sauce

Buttery béarnaise sauce is drizzled over grilled tenderloin for a truly decadent meal.

Https%3a%2f%2fcrowdcow uploads.imgix.net%2fpicture%2fproduction%2ficr4in90o%2fdepositphotos 5525958 original.jpg%3fw%3d1200%26h%3d630%26fit%3dcrop%26crop%3dfocalpoint%26fm%3djpg?ixlib=rails 2.1

Servings : 2 Prep Time: 5 minutes Total Time: 40 minutes

Share:  

INGREDIENTS

  • 2 12 oz tenderloin steaks
  • Salt
  • Pepper
  • 1 stick butter + 1 tbsp butter
  • 1 medium leek, white part only, cut in half lengthwise
  • 1 egg yolk
  • 1 tbsp champagne vinegar
  • ½ tbsp lemon juice
  • ½ tbsp tarragon, finely chopped

PREPARATION

Char leeks over gas stove flame or grill until the outer layer is somewhat scorched but not burnt to a crisp. Remove from the flame and cut finely.

Melt 1 tbsp of butter in a small sauce pan over medium heat. Add the charred leeks along with a pinch of salt and pepper. Cook for one minute, then add vinegar. Cook until vinegar has evaporated, then set aside.

Preheat a grill to medium-high heat. Brush grill racks with canola oil and add steaks. Cook 6 minutes per side for medium rare. Remove steaks from grill and let rest.

Melt the full stick of butter. In a blender, puree the egg yolks, lemon juice, and a pinch of water until fully incorporated. Turn the blender to the lowest setting and slowly add the melted butter until a creamy sauce develops. Pour sauce into a bowl and add in leeks and tarragon.

Plate the steaks and drizzle with the leek béarnaise sauce. Add salt and pepper to taste.