Pepper Crusted Roast Beef with Béarnaise Butter: A Culinary Masterpiece

Introduction
Indulge in the exquisite flavors of pepper crusted roast beef, a culinary masterpiece that tantalizes the taste buds. Served with a sumptuous béarnaise butter, this dish is perfect for special occasions or as a memorable centerpiece for a gourmet dinner.

Ingredients for Roast Beef:

* 1 beef tenderloin (about 3 pounds)
* 2 tablespoons olive oil
* 1 tablespoon ground black pepper
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* Salt to taste

Ingredients for Béarnaise Butter:

* 1/2 cup unsalted butter, softened but not melted
* 3 tablespoons chopped fresh tarragon
* 3 tablespoons chopped fresh parsley
* 1 tablespoon chopped fresh chives
* 2 egg yolks
* 1 tablespoon white wine vinegar
* 1/4 cup heavy cream
* Salt and pepper to taste

Instructions for Roast Beef:

1. Preheat oven to 400°F (200°C).
2. Pat the beef tenderloin dry with paper towels.
3. In a small bowl, combine the olive oil, black pepper, garlic powder, onion powder, and salt.
4. Generously rub the mixture all over the beef tenderloin.
5. Place the beef on a roasting rack set in a baking pan.
6. Roast in the preheated oven for 30-35 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
7. Remove from oven and let rest for 10 minutes before slicing.

Instructions for Béarnaise Butter:

1. In a small saucepan, melt the butter over medium heat.
2. Add the tarragon, parsley, and chives to the melted butter and cook for 1 minute, stirring constantly.
3. In a small bowl, whisk together the egg yolks, white wine vinegar, and heavy cream.
4. Gradually whisk the egg yolk mixture into the melted butter, stirring constantly.
5. Continue whisking until the mixture thickens and coats the back of a spoon, about 3-5 minutes.
6. Season with salt and pepper to taste.

Serving Suggestion:

Slice the pepper crusted roast beef and arrange on a serving platter. Drizzle with the flavorful béarnaise butter and garnish with additional fresh herbs, such as parsley or chives.

Tips:

* For a more intense pepper flavor, use a coarser grind of black pepper.
* To achieve a perfect medium-rare doneness, use a meat thermometer to ensure the internal temperature reaches 135°F (57°C).
* If desired, you can marinate the beef tenderloin overnight in a mixture of red wine, balsamic vinegar, and herbs to enhance its flavor.
* Leftover pepper crusted roast beef can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion
Pepper crusted roast beef with béarnaise butter is a delectable culinary creation that will impress any dinner guest. Its rich flavors, tender texture, and elegant presentation make it an unforgettable dish for any special occasion.