Beef Tenderloin With Peppercorn Hollandaise Recipe

Name: Beef Tenderloin With Peppercorn Hollandaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 beef tenderloin steaks (fillet steaks, about 6 ounces each); salt; freshly ground black pepper; 1/2 teaspoon green peppercorn; 1/2 teaspoon black peppercorns; 1/2 teaspoon pink peppercorns; 1/4 cup white wine; 1/4 cup dry sherry; 3 tablespoons sherry wine vinegar; 1 shallot, chopped; 2 cloves garlic, chopped; 2 egg yolks; 1/3 cup unsalted butter, melted; 1 tablespoon olive oil; chopped flat leaf parsley (, for garnish)

Servings: persons

2 beef tenderloin steaks (fillet steaks, about 6 ounces each)
salt
freshly ground black pepper
1/2 teaspoon green peppercorn
1/2 teaspoon black peppercorns
1/2 teaspoon pink peppercorns
1/4 cup white wine
1/4 cup dry sherry
3 tablespoons sherry wine vinegar
1 shallot, chopped
2 cloves garlic, chopped
2 egg yolks
1/3 cup unsalted butter, melted
1 tablespoon olive oil
chopped flat leaf parsley (, for garnish)

1
Preheat the oven to 350 F degrees.
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.
4
Cook for about 2 minutes, or until about 2 tbsp of liquid remain; set aside to cool.
5
Place the egg yolks and the cooled wine mixture in a small stainless steel bowl.
6
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.
7
Do not scramble the eggs.
8
Slowly whisk in the melted butter and mix thoroughly.
9
Season to taste with salt.
10
Leave the bowl over the hot water and remove the pot from the heat.
11
Cover and set aside.
12
In a medium saute pan over high temperature, heat the 1 tbsp olive oil until smoking hot.
13
Sear the tenderloins well on both sides, about 2 minutes per side.
14
If your saute pan is ovenproof, place it in the oven; otherwise, transfer the beef to a roasting pan.
15
Bake the tenderloins for about 8 minutes for medium-rare.
16
Place the tenderloins on individual plates and pour over the sauce.
17
Garnish with the chopped parsley.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 beef tenderloin steaks (fillet steaks, about 6 ounces each), salt, freshly ground black pepper, 1/2 teaspoon green peppercorn, and more.

Yes, Beef Tenderloin With Peppercorn Hollandaise falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Tenderloin With Peppercorn Hollandaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions