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Salt-Crusted Beef Tenderloin with Green Peppercorn Béarnaise Sauce https://www.metro.ca/userfiles/image/recipes/rosbif-filet-bœuf-sauce-bearnaise-poivre-vert-6810.jpg PT35M PT40M PT1H15M
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.
4
2 Tbsp. (30 mL) olive oil
Salt-Crusted Beef Tenderloin with Green Peppercorn Béarnaise Sauce

Salt-Crusted Beef Tenderloin with Green Peppercorn Béarnaise Sauce

Rate this recipe
3 Votes
  • Lactose-free
4
servings
0:35
Preparation
0:40
COOKING
1:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    olive oil
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  • crust:


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  • 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
  • 2 Tbsp.
    (30 mL)
    crushed pickled green peppercorns
  • 1 Tbsp.
    (15 mL)
    white wine vinegar
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    500 ml SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    white wine
  • 2
    egg yolks
  • 1 Tbsp.
    (15 mL)
    lemon juice
  • 11 oz
    (300 g)
    butter, clarified
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  • Salt and freshly ground pepper to taste
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Imprimer ma sélection

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.

Source : Académie Culinaire

Legal Notice

Lactose-free recipes

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.

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