Beef Tenderloin With Hollandaise Diablo
From Grady Spears, The Texas Cowboy Kitchen.
Makes 8 to 10 servings
It’s hard to believe that a dish that tastes this good and looks so impressive is the easiest thing in the world to make. To make sure you cook it precisely to the right temperature, you’ll need a meat thermometer. Keep in mind that the smaller end of the tenderloin will be closer to medium-medium well and the big end will be medium rare.
1/4 cup salt
1/2 cup light brown sugar
1 four- to five-pound tenderloin, trimmed
4 tablespoons vegetable oil
2 cups Hollandaise Diablo
Preheat the oven to 500 degrees. In a mixing bowl, combine the salt and sugar and pour into a baking sheet. Roll the whole tenderloin in the salt and sugar mixture, so that the tenderloin is completely covered. In a large braising pan, heat the oil on high heat. Place the whole tenderloin in the hot oil and cook for 4 to 6 minutes on all four sides.
Remove from the heat and place the tenderloin on a baking sheet. Finish in the oven for 20 to 25 minutes or until internal temperature is 140 degrees. Remove from the oven and let stand for 10 to 15 minutes. Slice into 8 to 10 pieces and serve with warm Hollandaise Diablo.
Makes 2 cups
This is easy to whip up in a blender, but you have to serve it immediately. And don’t worry about these egg yolks; they’re effectively cooked by the very warm butter and citrus acids. Try this atop fried oysters, beef tenderloin, or grilled salmon.
5 large egg yolks
1 1/2 cups butter, melted and very warm
juice of 2 lemons
2 teaspoons tomato paste
hot pepper sauce or cayenne pepper to taste
kosher salt to taste
In a blender or food processor fitted with metal blade, pulse egg yolks on low and slowly add melted butter, lemon juice, tomato paste, hot pepper sauce, and salt.