8 medallions of beef tenderloin, pounded thin
1 tablespoon garlic powder
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 stick butter, softened
2 tablespoons minced shallots
1 tablespoon chopped fresh tarragon
2 tablespoons white vinegar
1 tablespoon capers
1 tablespoon chopped parsley
1/4 teaspoon salt
1/8 teaspoon white pepper
Place the Béarnaise Butter ingredients, except the butter, in a small saucepan over medium heat. Simmer until almost all of the liquid has dissipated. Remove from the heat and cool completely.
In a small bowl, combine this cooled mixture with the softened butter. Spoon the Béarnaise Butter onto a foot-long piece of plastic wrap and roll into a 6-inch tube shape. Place into the refrigerator until firm.
In a small container, combine the Dry Rub ingredients. Lightly rub the tenderloin medallions on both sides with Dry Rub.
Preheat the barbecue grill to medium-high heat. Place the seasoned beef on the grill and cook on both sides to your preferred doneness. DO NOT OVERCOOK.
When you turn the meat on the grill, remove the Béarnaise Butter from the refrigerator and cut in 8 equal slices.
Remove the beef medallions from the grill and place 2 medallions on each plate. Top each portion with 2 slices of Béarnaise Butter. Enjoy! Yields 4 portions.