Beef Tenderloin with Peppercorn Hollandaise

• beef tenderloin steaks (fillet steaks, about 6 ounces each)↗2
• salt↗
• freshly ground black pepper
• green peppercorn↗1⁄2 teaspoon
• black peppercorns↗1⁄2 teaspoon
• pink peppercorns1⁄2 teaspoon
• white wine↗1⁄4 cup
• dry sherry↗1⁄4 cup
• sherry wine vinegar↗3 tablespoons
• shallot, chopped↗1
• cloves garlic, chopped↗2
• egg yolks↗2
• unsalted butter, melted↗1⁄3 cup
• olive oil↗1 tablespoon
• chopped flat leaf parsley

  for garnish

Step-by-step instructions

1. 1

   Preheat the oven to 350 F degrees.

2. 2

   Season the tenderloins with salt and pepper and set them aside.

3. 3

   In a small saucepan over high heat, bring the green, black, and pink peppercorns, white wine, sherry, sherry vinegar, shallot, and garlic to a boil.

4. 4

   Cook for about 2 minutes, or until about 2 tbsp of liquid remain; set aside to cool.

5. 5

   Place the egg yolks and the cooled wine mixture in a small stainless steel bowl.

6. 6

   Place the bowl over a pot of simmering water and whisk for 3 to 4 minutes, or until the egg yolks thicken to the consistency of softly whipped cream.

7. 7

   Do not scramble the eggs.

8. 8

   Slowly whisk in the melted butter and mix thoroughly.

9. 9

   Season to taste with salt.

10. 10

    Leave the bowl over the hot water and remove the pot from the heat.

11. 11

    Cover and set aside.

12. 12

    In a medium saute pan over high temperature, heat the 1 tbsp olive oil until smoking hot.

13. 13

    Sear the tenderloins well on both sides, about 2 minutes per side.

14. 14

    If your saute pan is ovenproof, place it in the oven; otherwise, transfer the beef to a roasting pan.

15. 15

    Bake the tenderloins for about 8 minutes for medium-rare.

16. 16

    Place the tenderloins on individual plates and pour over the sauce.

17. 17

    Garnish with the chopped parsley.