Based on Julia Child's quick and easy blender method, this is the best--and easiest--sauce for tenderloin and whatever you make to accompany it. (Leave out the herbs, and you've got Hollandaise!) You can prepare your béarnaise right before serving since it only takes about 3 minutes to make!
- 3 large egg yolks
- 1/4 teaspoon salt
- Pinch pepper (finely ground black or cayenne)
- 1 to 2 tablespoons fresh lemon juice, divided
- 1/4 cup finely chopped chives
- 1 tablespoon finely chopped tarragon
- 1 tablespoon finely chopped parsley
- 1/2 cup (1 stick) unsalted butter, cut in small pieces
Put the butter pieces in a small saucepan and heat until completely melted, hot and foamy.
Put the eggs yolks, salt, pepper and 1 tablespoon of the lemon juice in a blender jar. Cover and blend at high speed for a few seconds. Remove the lid (or the middle if it comes out) and, still blending at high speed, begin adding the hot melted butter in a thin stream. (You may need to protect yourself by covering the opening slightly with a towel.)
Add lemon juice to taste and, if not using immediately, set the blender jar in tepid--not warm--water. Use the sauce soon after blending or it will solidify.