Ingredients Jump to Instructions ↓

  1. 1 whole beef tenderloin,

  2. 5 pounds or under, trimmed

  3. 2 tablespoons butter Salt Freshly ground black pepper

  4. 8 tablespoons butter

  5. 20 tourneed small white potatoes

  6. 1 tablespoon finely chopped parsley For the Sauce

  7. 3 tablespoons white vinegar

  8. 3 tablespoons white wine

  9. 10 peppercorns, crushed

  10. 2 tablespoons finely chopped shallots

  11. 1 tablespoon chopped tarragon

  12. 1 tablespoon water

  13. 3 egg yolks

  14. 1 cup unsalted butter, melted

  15. 1 tablespoon finely chopped parsley leaves

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F. Season the beef with salt and pepper. In a large skillet, over high heat, melt the butter. Add the beef and sear for a couple of minutes on each side. Place in the oven and roast for 20 to 25 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing. FOR THE POTATOES: In a sauté pan, over medium heat, melt 8 tablespoons of butter. Add the potatoes and season with salt and pepper. Saute the potatoes for 3 to 4 minutes. Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes. Remove from the oven and add the parsley. FOR THE SAUCE: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. Whisk until frothy. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside.


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