Recipe by Chef BeeGee
This delicious recipe is in memory of one of my most favorite southwestern restaurants that recently burned down who served something similar. The spicy jalapeno perfectly compliments the tangy, creamy hollandaise as it smothers the juicy beef. I hope you enjoy it as much as I do!
- 8 beef tenderloin, filets - 3 oz.each
- 4 egg yolks, large
- 4 teaspoons water
- 2 teaspoons fresh lemon juice
- 1⁄8 teaspoon hot pepper sauce
- 8 ounces butter, unsalted, melted and separated
- salt (to season)
- fresh ground black pepper (to season)
- 1⁄2 teaspoon shallot, minced
- 1 teaspoon jalapeno pepper, finely diced
- 2 ounces white wine
- 1 teaspoon cilantro, chopped
- 1 teaspoon fresh parsley, chopped
- 2⁄3 cup paprika
- 1⁄4 cup chili powder
- 1 1⁄2 teaspoons ground cumin
- 1⁄4 teaspoon cayenne pepper
- 2 teaspoons granulated garlic
- 1 1⁄2 teaspoons thyme leaves, dry
- 1 1⁄2 teaspoons oregano leaves, dry
- 2 teaspoons salt
- 2⁄3 teaspoon black pepper
Directions See How It's Made
- Take beef from fridge and let it come to room temperature (about 20 min.)Preheat grill using a medium temperature
- Prepare House Spice and set aside.
- Prepare Jalapeno Hollandaise by melting butter over low heat in saucepan. Cool slightly. Skim foam from top of melted butter. Using a small ladle, carefully remove clear butter from saucepan, leaving remaining "milky" liquid to discard. Reserve clarified butter.
- Place shallot, jalapeno pepper, chopped cilantro and white wine in a small saucepan. Bring to a simmer over medium heat. Reduce heat and simmer over low heat until almost all of the liquid has evaporated. Remove from heat and cool. Prepare a double boiler by placing a stainless steel bowl over a pot of lightly simmering water. Do not let bottom of the bowl touch the water.
- Add egg yolks, water and lemon juice, whisk vigorously until mixture thickens and turns pale yellow. Remove bowl from the pot. Add the clarified butter slowly while whisking vigorously until all the butter is incorporated.
- Whisk in hot pepper sauce. Stir in cooled shallot/jalapeno pepper mixture and parsley. Season with salt and fresh ground black pepper. Reserve keeping slightly warm until use.
- Dust tenderloin filets lightly with House Spice. Place on preheated grill and cook to desired temperature (med. rare is 130 degrees, then let it rest off the grill which will raise the temp another 5-10 degrees). Transfer grilled tenderloin fillets to warm serving plates and top with Jalapeno Hollandaise Sauce.