Beef Tenderloin With Three Peppercorn Hollandaise R

Name: Beef Tenderloin With Three Peppercorn Hollandaise Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
4
Cook for about 2 min, or possibly till about 2 Tbsp.
5
of liquid remain.
6
Set aside to cold.
7
Place the egg yolks and the cooled wine mix in a small stainless steel bowl.
8
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.
9
Don't scramble the Large eggs.
10
Slowly whisk in the melted butter and mix thoroughly.
11
Season to taste with salt.
12
Leave the bowl over the warm water and remove the pot from the heat.
13
Cover and set aside.
14
In a medium saute/fry pan over high temperature, heat the 1 Tbsp.
15
extra virgin olive oil till smoking warm.
16
Sear the tenderloins well on both sides, about 2 min per side.
17
If your saute/fry pan is ovenproof, place it in the oven; otherwise, transfer the beef to a roasting pan.
18
Bake the tenderloins for about 8 min for medium-rare.
19
Place the tenderloins on individual plates and pour over the Three-Peppercorn Hollandaise.
20
Garnish with the minced parsley.
21
Serves two.
22
Fruit;

341

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 12 ingredients. The key ingredients include: 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, and more.

Yes, Beef Tenderloin With Three Peppercorn Hollandaise Recipe 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 Three Peppercorn Hollandaise Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions