Salt-Crusted Beef Tenderloin with Green Peppercorn Béarnaise Sauce
| Preparation: | 35 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 40 min |
| Total: | 1 h 15 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Académie Culinaire |
Recipe ingredients
- 3 lb. (1.3 kg) beef tenderloin roast
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- Crust
- 4 Tbsp. (60 mL) coarse ground black pepper
- 2 cups (500 mL) coarse salt
- 1½ cups (375 mL) Irresistibles all-purpose flour*
- 8 Irresistibles egg whites*
- 2 Irresistibles egg yolks*
- Béarnaise Sauce
- 2 Tbsp. (30 mL) pickled green peppercorns, crushed
- 1 Tbsp. (15 mL) Irresistibles white wine vinegar*
- 1 Tbsp. (15 mL) white wine
- 2 Irresistibles egg yolks*
- 1 Tbsp. (15 mL) lemon juice
- 11 oz. (300 g) butter*, clarified
- Salt and freshly ground pepper to taste
Preparation
Preheat oven to 350°F (180°C).
In an oiled skillet, brown tenderloin on all sides and set aside.
In a large bowl, combine all crust ingredients except egg yolks. Roll dough out between 2 sheets of plastic wrap until slightly wider and longer than the roast. Reserve.
Brush the bottom of the pan with egg yolks, put in the tenderloin and cover it with dough, making sure that the dough is sealed airtight to the bottom of the pan, to seal in the juices.
Roast 40 minutes or to desired degree of doneness.
In a small saucepan over high heat, reduce vinegar, white wine and crushed peppercorns until liquid is almost completely evaporated and let cool.
In the blender, blend egg yolks with 2 Tbsp. (30 mL) reduction and lemon juice until smooth. Gradually blend in clarified and season to taste.
Remove tenderloin from its crust and serve with béarnaise sauce and fries.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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