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1
Preheat the oven to 350 degrees F/175 degrees C/gas mark 4.
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2
Season the tenderloins with salt and pepper and set them aside.
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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.
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4
Cook for about 2 min, or possibly till about 2 Tbsp.
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5
of liquid remain.
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6
Set aside to cold.
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7
Place the egg yolks and the cooled wine mix in a small stainless steel bowl.
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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.
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9
Don't scramble the Large eggs.
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10
Slowly whisk in the melted butter and mix thoroughly.
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11
Season to taste with salt.
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12
Leave the bowl over the warm water and remove the pot from the heat.
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13
Cover and set aside.
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14
In a medium saute/fry pan over high temperature, heat the 1 Tbsp.
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15
extra virgin olive oil till smoking warm.
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16
Sear the tenderloins well on both sides, about 2 min per side.
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17
If your saute/fry pan is ovenproof, place it in the oven; otherwise, transfer the beef to a roasting pan.
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18
Bake the tenderloins for about 8 min for medium-rare.
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19
Place the tenderloins on individual plates and pour over the Three-Peppercorn Hollandaise.
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20
Garnish with the minced parsley.
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21
Serves two.
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22
Fruit;
