Beef Tenderloin With Peppercorn Hollandaise

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 beef tenderloin steaks (fillet steaks, about 6 ounces each)
• salt
• freshly ground black pepper
• 1/2 teaspoon green peppercorn
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon pink peppercorns
• 1/4 cup wine
• 1/4 cup dry sherry
• 3 tablespoons sherry wine vinegar
• 1 shallot, chopped
• 2 cloves garlic, chopped
• 2 egg yolks
• 1/3 cup unsalted butter, melted
• 1 tablespoon olive oil
• chopped flat leaf parsley (, for garnish)

Recipe

• 1 preheat the oven to 350 f degrees.
• 2 season the tenderloins with salt and pepper and set them aside.
• 3 in a small saucepan over high heat, bring the green, black, and pink peppercorns, wine, sherry, sherry vinegar, shallot, and garlic to a boil.
• 4 cook for about 2 minutes, or until about 2 tbsp of liquid remain; set aside to cool.
• 5 place the egg yolks and the cooled wine mixture in a small stainless steel bowl.
• 6 place the bowl over a pot of simmering water and whisk for 3 to 4 minutes, or until the egg yolks thicken to the consistency of softly whipped cream.
• 7 do not scramble the eggs.
• 8 slowly whisk in the melted butter and mix thoroughly.
• 9 season to taste with salt.
• 10 leave the bowl over the hot water and remove the pot from the heat.
• 11 cover and set aside.
• 12 in a medium saute pan over high temperature, heat the 1 tbsp olive oil until smoking hot.
• 13 sear the tenderloins well on both sides, about 2 minutes per side.
• 14 if your saute pan is ovenproof, place it in the oven; otherwise, transfer the beef to a roasting pan.
• 15 bake the tenderloins for about 8 minutes for medium-rare.
• 16 place the tenderloins on individual plates and pour over the sauce.
• 17 garnish with the chopped parsley.