Recipes

Beef

Beef Tenderloin with Sauteed Vegetables

Ingredients

• 1 beef tenderloin (5 pounds), trimmed
• 2 teaspoons salt
• 1/2 teaspoon pepper

VEGETABLES:

• 1/4 cup butter, cubed
• 8 medium carrots, julienned
• 6 celery ribs, julienned
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cans (14 ounces each) water-packed artichoke hearts, drained and quartered

HOLLANDAISE SAUCE:

• 3 large egg yolks
• 3 tablespoons heavy whipping cream
• 2 teaspoons Dijon mustard
• 1/4 teaspoon cayenne pepper
• 1 cup butter, melted
• 1 tablespoon lemon juice

Description

1. Preheat oven to 425°. Tuck thin tail end of tenderloin under; tie beef at 2-in. intervals with kitchen string. Sprinkle with salt and pepper.
2. Place tenderloin on a rack in a shallow roasting pan. Roast 50-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove tenderloin from oven; tent with foil. Let stand 15 minutes before slicing.
3. In a large skillet, heat butter over medium-high heat. Add carrots; cook and stir 5 minutes. Add celery, salt and pepper; cook and stir 5-7 minutes longer or until vegetables are crisp-tender. Stir in artichokes.
4. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, mustard and cayenne until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in lemon juice.
5. 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.