Beef Tenderloin with Sauteed Vegetables

Name: Beef Tenderloin with Sauteed Vegetables
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12 servings.
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

TOTAL TIME: Prep: 20 min. Bake: 50 min. + standing YIELD: 12 servings.

This is the most elegant, tender beef. It’s made the classic French way—so easy! —cleo gonske, redding, California

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

Directions

1. 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. 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. 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. 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. 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.

Nutrition Facts

5 ounces cooked beef with 1/2 cup vegetables and about 1 tablespoon sauce: 526 calories, 33g fat (18g saturated fat), 184mg cholesterol, 910mg sodium, 11g carbohydrate (2g sugars, 2g fiber), 44g protein.