Beef Tenderloin with Peppercorn Hollandaise

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READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 F degrees.
  • Season the tenderloins with salt and pepper and set them aside.
  • In a small saucepan over high heat, bring the green, black, and pink peppercorns, white wine, sherry, sherry vinegar, shallot, and garlic to a boil.
  • Cook for about 2 minutes, or until about 2 tbsp of liquid remain; set aside to cool.
  • Place the egg yolks and the cooled wine mixture in a small stainless steel bowl.
  • 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.
  • Do not scramble the eggs.
  • Slowly whisk in the melted butter and mix thoroughly.
  • Season to taste with salt.
  • Leave the bowl over the hot water and remove the pot from the heat.
  • Cover and set aside.
  • In a medium saute pan over high temperature, heat the 1 tbsp olive oil until smoking hot.
  • Sear the tenderloins well on both sides, about 2 minutes per side.
  • If your saute pan is ovenproof, place it in the oven; otherwise, transfer the beef to a roasting pan.
  • Bake the tenderloins for about 8 minutes for medium-rare.
  • Place the tenderloins on individual plates and pour over the sauce.
  • Garnish with the chopped parsley.
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