Salt-Crusted Beef Tenderloin with Green Peppercorn Béarnaise Sauce

Salt-Crusted Beef Tenderloin with Green Peppercorn Béarnaise Sauce
  • 4 servings
  • 0:35 Preparation
  • 0:40 Cooking
  • 1:15 Total Time


Add all
  • 3 lb
    (1 1/3 kg)

    beef tenderloin roast

  • 2 Tbsp.
    (30 mL)

    olive oil

  • crust:

  • 4 Tbsp.
    (60 mL)

    coarse ground black pepper

  • 2 cups
    (500 mL)

    coarse salt

  • 1/2 cups
    (125 mL)

    all-purpose flour

  • 8

    egg whites

  • 2

    egg yolks

  • Béarnaise Sauce:

  • 2 Tbsp.
    (30 mL)

    crushed pickled green peppercorns

  • 1 Tbsp.
    (15 mL)

    white wine vinegar

  • 1 Tbsp.
    (15 mL)

    white wine

  • 2

    egg yolks

  • 1 Tbsp.
    (15 mL)

    lemon juice

  • 11 oz
    (300 g)

    butter, clarified

  • Salt and freshly ground pepper to taste


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.

Source: Académie Culinaire

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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