Beef Tenderloin with Sautéed Vegetables
Ingredients
1 beef tenderloin (about 5 lbs.)
2 tsp salt
½ tsp pepper
Vegetables:
¼ cup butter cubed
8 medium carrots, julienned
6 celery ribs, julienned
¼ tsp salt
¼ tsp pepper
3 cans (14 oz. each) water packed artichoke hearts, drained and quartered
Hollandaise Sauce:
3 large egg yolks
3 Tbsp heavy whipping cream
2 tsp Dijon mustard
¼ tsp cayenne pepper
1 cup butter melted
1 Tbsp lemon juice
Preparation
Preheat oven to 425° F. Tuck thin tail end of tenderloin under; tie beef at 2-inch intervals with kitchen string. Sprinkle with salt and pepper. Place tenderloin on a rack in a shallow roasting pan. Roast 50-60 minutes or to 125-135° F or medium rare. Remove from oven and tent with foil. Let stand for 10-15 minutes before slicing.
In a large skillet, heat butter over medium-high heat. Add carrots cook 5 minutes. Add celery, salt, pepper; cook and stir 5-7 minutes longer or until vegetables are crisp-tender. Stir in artichokes.
In top of a double boiler over simmering water, whisk egg yolks, cream, mustard, and cayenne pepper until blended; cook until mixture is just thick enough to coat metal spoon and temperature reaches 160° F whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter whisking constantly. Whisk in lemon juice.
Transfer sauce to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm. Stirring occasionally until ready to serve, up to 30 minutes. Serve with beef and vegetables.