Name: Beef Tenderloin with Sauteed Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Beef Tenderloin with Sauteed Vegetables

1. 1 beef tenderloin (5 pounds), trimmed -

2. 2 teaspoons salt -

3. 1/2 teaspoon pepper -

4. VEGETABLES: -

5. 1/4 cup butter, cubed -

6. 8 medium carrots, julienned -

7. 6 celery ribs, julienned -

8. 1/4 teaspoon salt -

9. 1/4 teaspoon pepper -

10. 3 cans (14 ounces each) water-packed artichoke hearts, drained and quartered -

11. HOLLANDAISE SAUCE: -

12. 3 large egg yolks -

13. 3 tablespoons heavy whipping cream -

14. 2 teaspoons Dijon mustard -

15. 1/4 teaspoon cayenne pepper -

16. 1 cup butter, melted -

17. 1 tablespoon lemon juice -

How to cook deliciously - Beef Tenderloin with Sauteed Vegetables

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.