Executive Chef Philippe Olivier Robles shares an exquisite culinary creation.
Beef Tenderloin with Hollandaise Diablo
1/4 cup salt
1/2 cup coarsely ground black pepper
1 4-to-5-pound tenderloin, trimmed
1/4 cup vegetable oil
2 cups Hollandaise Diablo
Directions: Preheat the oven to 500°F. In a mixing bowl, combine the salt and pepper and pour into a baking sheet. Roll the whole tenderloin in the pepper and salt mixture, so that the tenderloin is completely covered. In a large braising pan, heat the oil on high heat. Place the whole tenderloin in the hot oil and cook for 4 to 6 minutes on all four sides.
Remove from the heat and place the tenderloin on a baking sheet. Finish in the oven for 20 to 25 minutes, or until internal temperature is 140°F. Remove from the oven and let stand for 10 to 15 minutes. Slice into 8 to 10 pieces and serve with warm Hollandaise Diablo.
Makes 8 to 10 servings
Wine Pairing Recommendation:
Francis Coppola Diamond Cabernet Sauvignon 2007
Hollandaise Diablo Recipe
5 large egg yolks
1-1/2 cups butter, melted
Very warm juice of 2 lemons
2 teaspoons tomato paste
Hot pepper sauce or cayenne pepper
Kosher salt
In a blender or food processor fitted with metal blade, pulse the egg yolks on low and slowly add the melted butter, lemon juice, tomato paste, hot pepper sauce, and salt.
Makes 2 cups