Pork Tenderloin with Béarnaise Sauce
Main Dishes • World
Description
Pork Tenderloin with Béarnaise Sauce
Ingredients
- Red Wine Vinegar 10 tablespoons
- Shallot 1 head
- Chopped Sage Leaves 2½ teaspoons
- White Pepper (whole) 0 oz
- Parsley 1 bunch
- Egg white 4 pieces
- Salt to taste
- Cayenne Pepper to taste
- Salad Potatoes 15 oz
- Butter 10 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 390°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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