Beef Tenderloin with Peppercorn Hollandaise Recipe
Description: Elevate your dinner experience with this exquisite Beef Tenderloin with Peppercorn Hollandaise recipe from lovewithrecipes.com. Succulent beef tenderloin steaks are perfectly seasoned and served with a rich and flavorful peppercorn hollandaise sauce, creating a dish that’s sure to impress even the most discerning palate.
Recipe Category: Vegetable
Keywords: Meat, Canadian, Roast, Less than 60 Minutes, Oven
Servings: 2
Nutritional Information (per serving):
- Calories: 540.3
- Fat: 41.5g
- Saturated Fat: 21.8g
- Cholesterol: 270.1mg
- Sodium: 22.2mg
- Carbohydrates: 8g
- Fiber: 0.1g
- Sugar: 1.6g
- Protein: 3.3g
Ingredients:
- 2 beef tenderloin steaks
- Salt
- Black pepper
- 1/2 teaspoon green peppercorns
- 1/2 teaspoon black peppercorns
- 1/2 cup white wine
- 1/4 cup dry sherry
- 1/4 cup sherry wine vinegar
- 3 shallots
- 1 garlic clove
- 1 egg yolk
- 1 tablespoon unsalted butter, melted
- 1 tablespoon olive oil
- 1 tablespoon flat-leaf parsley, chopped
Instructions:
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your oven is ready when it’s time to bake the tenderloins.
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Season the Tenderloins: Generously season the beef tenderloin steaks with salt and black pepper, ensuring they are evenly coated. Set them aside while you prepare the hollandaise sauce.
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Prepare the Peppercorn Hollandaise: In a small saucepan over high heat, combine the green peppercorns, black peppercorns, white wine, dry sherry, sherry wine vinegar, finely chopped shallots, and minced garlic. Bring the mixture to a boil and cook for about 2 minutes, or until the liquid has reduced to about 2 tablespoons. Remove from heat and allow it to cool slightly.
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Whisk the Egg Yolk: In a small stainless steel bowl, whisk together the egg yolk and the cooled wine mixture until well combined.
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Thicken the Mixture: Place the bowl over a pot of simmering water, creating a double boiler effect. Continuously whisk the mixture for 3 to 4 minutes, or until the egg yolks thicken to the consistency of softly whipped cream. It’s important not to scramble the eggs during this process.
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Incorporate the Butter: Slowly add the melted butter to the egg yolk mixture, whisking continuously until the butter is fully incorporated. Season the hollandaise sauce to taste with salt, then remove the bowl from the heat, covering it to keep warm.
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Sear the Tenderloins: In a medium sauté pan over high heat, heat the olive oil until it begins to smoke. Carefully sear the seasoned beef tenderloin steaks on both sides until they develop a golden-brown crust, approximately 2 minutes per side.
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Bake the Tenderloins: If your sauté pan is ovenproof, transfer it directly to the preheated oven. Alternatively, transfer the seared beef tenderloins to a roasting pan before placing them in the oven. Bake the tenderloins for approximately 8 minutes for a perfect medium-rare doneness.
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Plate and Serve: Once the beef tenderloins are cooked to your desired doneness, carefully transfer them to individual serving plates. Pour the prepared peppercorn hollandaise sauce over the tenderloins, ensuring each steak is generously coated. Garnish with freshly chopped flat-leaf parsley for a vibrant pop of color and flavor.
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Enjoy: Serve the Beef Tenderloin with Peppercorn Hollandaise immediately while still warm, and savor every delicious bite of this indulgent and impressive dish.
This Beef Tenderloin with Peppercorn Hollandaise recipe combines the richness of perfectly cooked beef tenderloins with the creamy and tangy flavors of the hollandaise sauce, creating a dining experience that’s sure to leave a lasting impression. Whether you’re cooking for a special occasion or simply treating yourself to a gourmet meal, this recipe is guaranteed to delight your taste buds and elevate your culinary skills to new heights.
