Prep 30 mins
Cook 30 mins
Source: Emeril Lagasse www.foodtv.com Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999.
- 5 lbs beef tenderloin, trimmed
- 2 tablespoons butter
- fresh ground black pepper
- 8 tablespoons butter
- 20 small white potatoes, cut tournee style
- 1 tablespoon fresh parsley, finely chopped
- 3 tablespoons white vinegar
- 3 tablespoons white wine
- 10 peppercorns
- 2 tablespoons shallots, finely chopped
- 1 tablespoon tarragon, chopped
- 1 tablespoon water
- 3 egg yolks
- 1 cup unsalted butter, melted
- 1 tablespoon fresh parsley leaves, finely chopped
- For the Sauce: Preheat the oven to 400°F (205°C).
- Season the beef with salt and pepper.
- In a large skillet, over high heat, melt the butter.
- Add the beef and sear for a couple of minutes on each side.
- Place in the oven and roast for 20 to 25 minutes for medium rare.
- Remove from the oven and rest for 5 minutes before slicing.
- For the Potatoes: Cut potatoes into a "tournee"-- a football shape.
- In a sauté pan, over medium heat, melt 8 tablespoons of butter.
- Add the potatoes and season with salt and pepper.
- Sauté the potatoes for 3 to 4 minutes.
- Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes.
- Remove from the oven and add the parsley.
- For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon.
- Bring the liquid to a boil and reduce to 1 tablespoon.
- Add 1 tablespoon of water.
- Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water.
- Whisk until frothy.
- In a steady stream, add the butter until the sauce thickens.
- Season with salt and pepper.
- Strain the sauce through a chinois and set aside.
This recipe is fantastic, thanks for your effort. I cooked it slow at 200F for one hour per pound. SF