Beef Tenderloin With Hollandaise Diablo Recipes

BEEF TENDERLOIN WITH PEPPERCORN HOLLANDAISE

Steps:

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

SOUTHWEST BEEF TENDERLOIN WITH JALAPENO HOLLANDAISE SAUCE

Steps:

• Take beef from fridge and let it come to room temperature (about 20 min.)Preheat grill using a medium temperature
• Prepare House Spice and set aside.
• Prepare Jalapeno Hollandaise by melting butter over low heat in saucepan. Cool slightly. Skim foam from top of melted butter. Using a small ladle, carefully remove clear butter from saucepan, leaving remaining "milky" liquid to discard. Reserve clarified butter.
• Place shallot, jalapeno pepper, chopped cilantro and white wine in a small saucepan. Bring to a simmer over medium heat. Reduce heat and simmer over low heat until almost all of the liquid has evaporated. Remove from heat and cool. Prepare a double boiler by placing a stainless steel bowl over a pot of lightly simmering water. Do not let bottom of the bowl touch the water.
• Add egg yolks, water and lemon juice, whisk vigorously until mixture thickens and turns pale yellow. Remove bowl from the pot. Add the clarified butter slowly while whisking vigorously until all the butter is incorporated.
• Whisk in hot pepper sauce. Stir in cooled shallot/jalapeno pepper mixture and parsley. Season with salt and fresh ground black pepper. Reserve keeping slightly warm until use.
• Dust tenderloin filets lightly with House Spice. Place on preheated grill and cook to desired temperature (med. rare is 130 degrees, then let it rest off the grill which will raise the temp another 5-10 degrees). Transfer grilled tenderloin fillets to warm serving plates and top with Jalapeno Hollandaise Sauce.