Name: Beef Tenderloin with Three-Peppercorn Hollandaise
Ingredients: 2 Beef tenderloins; (fillet steaks,; ; about 6 ounces/185; ; g each); Salt and freshly ground black pepper; to taste; 1/2 ts Green peppercorns; 1/2 ts Black peppercorns; 1/2 ts Pink peppercorns; 1/4 c White wine; 1/4 c Dry sherry; 3 tb Sherry vinegar; 1 Shallot; chopped; 2 Cloves garlic; chopped; 2 Egg yolks; 1/3 c Unsalted butter; melted; 1 tb Olive oil; Chopped flat-leaf; (Italian) parsley,; ; for garnish

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Italian	Caprial1	1	servings

INGREDIENTS

2		Beef tenderloins; (fillet steaks,
		; about 6 ounces/185
		; g each)
		Salt and freshly ground black pepper; to taste
1/2	ts	Green peppercorns
1/2	ts	Black peppercorns
1/2	ts	Pink peppercorns
1/4	c	White wine
1/4	c	Dry sherry
3	tb	Sherry vinegar
1		Shallot; chopped
2		Cloves garlic; chopped
2		Egg yolks
1/3	c	Unsalted butter; melted
1	tb	Olive oil
		Chopped flat-leaf; (Italian) parsley,
		; for garnish

INSTRUCTIONS

Preheat the oven to 350 degrees F/175 degrees C/gas mark 4.
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 tablespoons 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 tablespoon
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
Three-Peppercorn Hollandaise. Garnish with the chopped parsley.
Serves two.
Converted by MC_Buster.
Per serving: 935 Calories (kcal); 85g Total Fat; (89% calories from
fat); 8g Protein; 14g Carbohydrate; 591mg Cholesterol; 37mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit;
16 1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Down in the mouth? It’s time for a faith lift”