Beef Tenderloin With Sauteed Vegetables Recipe

Name: Beef Tenderloin With Sauteed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beef tenderloin (5 pounds), trimmed; 2 teaspoons salt; 1/2 teaspoon pepper; 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; 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

Servings: persons

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

1
Preheat oven to 425u00b0. 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 135u00b0; medium, 140u00b0; medium-well, 145u00b0). 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 160u00b0, 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.

810

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 beef tenderloin (5 pounds), trimmed, 2 teaspoons salt, 1/2 teaspoon pepper, 1/4 cup butter, cubed, and more.

Yes, Beef Tenderloin With Sauteed Vegetables 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.

Beef Tenderloin With Sauteed Vegetables

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