MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Beef Tenderloin With Sauteed Vegetables
Categories: Beef, Vegetables, Herbs, Dairy, Citrus
Yield: 12 Servings
5 lb Beef tenderloin; trimmed
2 ts Salt
1/2 ts Pepper
MMMMM------------------------VEGETABLES:-----------------------------
1/4 c Butter; in cubes
8 md Carrots; julienned
6 Celery ribs; julienned
1/4 ts Salt
1/t ts Pepper
42 oz Water-pack artichoke hearts
- (3 cans);
- drained, quartered
MMMMM---------------------HOLLANDAISE SAUCE--------------------------
3 lg Egg yolks
3 tb Heavy whipping cream
2 ts Dijon mustard
1/4 ts Cayenne pepper
1 c Butter; melted
1 tb Lemon juice
Set oven @ 425 F/218 C.
Tuck thin tail end of tenderloin under; tie beef at 2" intervals
with kitchen string. Sprinkle with salt and pepper.
Place tenderloin on a rack in a shallow roasting pan. Roast 50 to
60 minutes or until meat reaches desired doneness. Remove
tenderloin from oven; tent with foil. Let stand 15 minutes before
slicing.
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 to 7 minutes longer or until vegetables are crisp-tender. Stir in
artichokes.
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, whisking
constantly. Remove from heat. Very slowly drizzle in warm melted
butter, whisking constantly. Whisk in lemon juice.
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.
Recipe by Cleo Gonske, Redding, California
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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