• Beef Tenderloin With Three Peppercorn Hollandaise

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    • 2 x Beef tenderloins, (fillet steaks, about 6 ounces/185 g each) Salt and freshly grnd black pepper, to taste
    • 1/2 tsp Green peppercorns
    • 1/2 tsp Black peppercorns
    • 1/2 tsp Pink peppercorns
    • 1/4 c. White wine
    • 1/4 c. Dry sherry
    • 3 Tbsp. Sherry vinegar
    • 1 x Shallot, minced
    • 2 x Cloves garlic, minced
    • 2 x Egg yolks
    • 1/3 c. Unsalted butter, melted
    • 1 Tbsp. Extra virgin olive oil Minced flat-leaf, (Italian) parsley, for garnish


    1. Preheat the oven to 350 degrees F/175 degrees C/gas mark 4.
    2. Season the tenderloins with salt and pepper and set them aside.
    3. 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 min, or possibly till about 2 Tbsp. of liquid remain. Set aside to cold.
    4. Place the egg yolks and the cooled wine mix in a small stainless steel bowl. Place the bowl over a pot of simmering water and whisk for 3 to 4 min, or possibly till the egg yolks thicken to the consistency of softly whipped cream. Don't scramble the Large eggs. Slowly whisk in the melted butter and mix thoroughly. Season to taste with salt.
    5. Leave the bowl over the warm water and remove the pot from the heat.
    6. Cover and set aside.
    7. In a medium saute/fry pan over high temperature, heat the 1 Tbsp. extra virgin olive oil till smoking warm. Sear the tenderloins well on both sides, about 2 min per side. If your saute/fry pan is ovenproof, place it in the oven; otherwise, transfer the beef to a roasting pan. Bake the tenderloins for about 8 min for medium-rare.
    8. Place the tenderloins on individual plates and pour over the Three-Peppercorn Hollandaise. Garnish with the minced parsley.
    9. Serves two.
    10. Fruit;

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