Recipe courtesy of Grady Spears
Beef Tenderloin with Hollandaise Diablo
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- Level: Easy
- Total: 55 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1050
- Total Fat
- 89 g
- Saturated Fat
- 41 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 51 g
- Cholesterol
- 417 mg
- Sodium
- 791 mg
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1050
- Total Fat
- 89 g
- Saturated Fat
- 41 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 51 g
- Cholesterol
- 417 mg
- Sodium
- 791 mg
Ingredients
Beef Tenderloin:
Hollandaise Diablo:
Directions
- To make Beef Tenderloin: Preheat oven to 500 degrees F.
- In a small bowl, combine the salt and brown sugar and then pour onto a baking sheet. Roll the tenderloin in the salt and sugar mixture, so that the tenderloin is completely covered. In a large braising pan, heat the oil over high heat. Place the whole tenderloin in the hot oil and cook for 4 to 6 minutes on all 4 sides. Remove from the heat and place the tenderloin on a baking sheet. Finish cooking in the oven for 20 to 25 minutes, or until the internal temperature of the meat is 140 degrees F. Remove from the oven and let rest for 10 to 15 minutes while making the hollandaise sauce. Slice into 1/2-inch thick pieces and serve warm with Hollandaise Diablo.
- To make Hollandaise Diablo: In a blender or food processor fitted with a metal blade, pulse the egg yolks on low. With the machine running, slowly add the melted butter, lemon juice, tomato paste, hot pepper sauce, to taste, and salt, to taste. Pulse until combined. Serve over the sliced beef tenderloin.
