- 1/4 c. salt
- 1/2 c. light brown sugar
- 1 (4-5 lb.) beef tenderloin, trimmed
- 4 T. vegetable oil
- 5 large egg yolks
- 1 1/2 c. butter, melted and very warm
- 2 lemons, juiced
- 2 tsp. tomato paste
- Cayenne pepper to taste (optional)
- Salt to taste
Preheat the oven to 500 degrees. In a mixing bowl, combine the salt and sugar and pour it into a baking sheet. Roll the whole tenderloin in the salt and sugar mixture so that the tenderloin is completely covered. In a large pan, heat the oil over high heat. Place the whole tenderloin in the hot oil and cook for 4 to 6 minutes on all four sides.
Remove the pan from the heat and place the tenderloin on a baking sheet. Finish in the oven for 20 to 25 minutes or until the internal temperature is 140 degrees. Remove the tenderloin from the oven, cover it with aluminum foil and let it stand for 10 to 15 minutes.
While the meat rests, make the sauce. In a blender or food processor fitted with metal blade, pulse the egg yolks on low and slowly add the very warm melted butter, lemon juice, tomato paste, hot pepper sauce, and salt.
Slice the meat into 8 to 10 pieces and serve it with the warm hollandaise sauce.
- Yields: 8-10 servings
- Preparation Time: 1 hour