Beef Tenderloin with Curry Béarnaise

Many Chef's will choose a well marbled rib-eye steak over tenderloin 9-10 times. But the butter like texture of a perfectly cooked filet with the right condiments can be truly mouth-watering. On a recent trip to Mexico and a Nouvelle cuisine restaurant called Le Metissage, I had a variation on a theme, but it was the curry infused Béarnaise that took it over the top. So another recipe was created for your pleasure.

2 (4 oz) Angus beef tenderloins
6 sprigs fresh asparagus
1 tsp olive oil
4 Tbsp. Curry Béarnaise sauce (see note)
2 tsp. yellow curry powder
½ lemon, freshly squeezed
dash lemon pepper

To Serve:
6 small new potatoes or wild rice

Preheat grill to searing hot.

Place tenderloins on grill sear on one side for 3 minutes, then give half turn for another 3 minutes. Then turn over completely and repeat.

Toss asparagus in olive oil and place on grill for 3 minutes.

In a saucepan warm Béarnaise sauce, stir in curry powder, lemon juice and lemon pepper. Stir till silky smooth. Take steaks & asparagus off the grill and let rest at least 6 minutes.

Plate over rice or potatoes, drizzle with curry Béarnaise sauce.

Cook's Note: Use the following recipe or pick up a bottle of Reese's Curry Béarnaise Sauce.

Curry Béarnaise Sauce:
2 sticks (1 cup + 1 Tbsp.) unsalted butter, cut into ½" cubes
3 Tbsp. shallots, minced
Kosher salt
black pepper, freshly ground
2 Tbsp. Champagne vinegar or white wine vinegar
2 large egg yolks
1 Tbsp. lemon juice, freshly squeezed
1 Tbsp. fresh tarragon, finely chopped
1 Tbsp. curry powder to taste

Combine all ingredients in the order listed in a small frying pan on low heat stirring constantly and bring to warm silky consistency.

Charles Woollett

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