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.
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.
© Société des alcools du Québec, 2007
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.