BEEF TENDERLOIN WITH PEPPERCORN HOLLANDAISE
Make and share this Beef Tenderloin with Peppercorn Hollandaise recipe from Food.com.
Provided by Lennie
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 540.3, Fat 41.5, SaturatedFat 21.8, Cholesterol 270.1, Sodium 22.2, Carbohydrate 8, Fiber 0.1, Sugar 1.6, Protein 3.3
SOUTHWEST BEEF TENDERLOIN WITH JALAPENO HOLLANDAISE SAUCE
This delicious recipe is in memory of one of my most favorite southwestern restaurants that recently burned down who served something similar. The spicy jalapeno perfectly compliments the tangy, creamy hollandaise as it smothers the juicy beef. I hope you enjoy it as much as I do!
Provided by Chef BeeGee
Categories Meat
Time 50m
Yield 2 3 oz. pieces, 4 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 1243.8, Fat 101.5, SaturatedFat 49.9, Cholesterol 512, Sodium 1727.1, Carbohydrate 18.1, Fiber 10.3, Sugar 3.3, Protein 66.3
PORK TENDERLOIN DIABLO
This is a great pork recipe. Mustard is a classic with pork, but when you add the extra zing of horseradish and cayenne, and then smooth it out with a little cream and butter, well, it's devilishly delicious.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 3
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.
- Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over pork and transfer the skillet to the preheated oven. Cook until pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate.
- Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives.
- Slice pork into 1/2-inch slices and serve topped with sauce.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 2 g, Cholesterol 89.2 mg, Fat 14.1 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 6.4 g, Sodium 222.9 mg, Sugar 0.4 g
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