Peppercorn–Crusted Beef Tenderloin with Hollandaise Sauce
By America's Test KitchenPublished on December 15, 2020
Time
1¼ hours, plus 20 minutes resting
Yield
Serves 4 to 6
Ingredients
Tenderloin
¼ cup black peppercorn, cracked and sifted¼ cup extra-virgin olive oil 1½ teaspoons grated orange zest ¼ teaspoon ground nutmeg 2 teaspoons kosher salt ¾ teaspoons sugar ¼ teaspoon baking soda 1 (2-pound) center-cut beef tenderloin roast, trimmedHollandaise Sauce
3 large egg yolks 2 tablespoons lemon juice Salt Pinch cayenne pepper, plus extra for seasoning16 tablespoons unsalted butter, melted and still hot (180 degrees)Instructions
- Heat peppercorns and 3 tablespoons oil in small saucepan over low heat until faint bubbles appear. Continue to cook, swirling saucepan occasionally, until fragrant, 7 to 10 minutes. Strain mixture through fine-mesh strainer over small bowl. Discard oil and wipe bowl clean. Combine peppercorns, orange zest, nutmeg, and remaining 1 tablespoon oil in now-empty bowl.
- Adjust oven rack to middle position and heat oven to 300 degrees. Set wire rack in rimmed baking sheet. Combine salt, sugar, and baking soda, then rub mixture evenly over tenderloin until surface is tacky. Coat top and sides of tenderloin with peppercorn mixture, pressing firmly to adhere. Transfer tenderloin to prepared rack and roast until meat registers 120 to 125 degrees (for medium-rare), 45 to 55 minutes. Transfer tenderloin to carving board, tent with aluminum foil, and let rest for 20 minutes.
- Meanwhile, process egg yolks, lemon juice, ¼ teaspoon salt, and cayenne in blender until frothy, about 10 seconds, scraping down sides and bottom of blender jar as needed. With blender running, slowly add hot butter and process until hollandaise is thickened and emulsified, about 2 minutes. Adjust consistency with hot water as needed. (Hollandaise should slowly drip from spoon.) Season with salt and extra cayenne to taste. Slice tenderloin ½ inch thick and serve with hollandaise.
for the tenderloin
for the hollandaise sauce
Time
1¼ hours, plus 20 minutes restingYield
Serves 4 to 6Ingredients
Tenderloin
¼ cup black peppercorn, cracked and sifted
¼ cup extra-virgin olive oil
1½ teaspoons grated orange zest
¼ teaspoon ground nutmeg
2 teaspoons kosher salt
¾ teaspoons sugar
¼ teaspoon baking soda
1 (2-pound) center-cut beef tenderloin roast, trimmed
Hollandaise Sauce
3 large egg yolks
2 tablespoons lemon juice
Salt
Pinch cayenne pepper, plus extra for seasoning
16 tablespoons unsalted butter, melted and still hot (180 degrees)
Ingredients
Tenderloin
¼ cup black peppercorn, cracked and sifted
¼ cup extra-virgin olive oil
1½ teaspoons grated orange zest
¼ teaspoon ground nutmeg
2 teaspoons kosher salt
¾ teaspoons sugar
¼ teaspoon baking soda
1 (2-pound) center-cut beef tenderloin roast, trimmed
Hollandaise Sauce
3 large egg yolks
2 tablespoons lemon juice
Salt
Pinch cayenne pepper, plus extra for seasoning
16 tablespoons unsalted butter, melted and still hot (180 degrees)
Ingredients
Tenderloin
¼ cup black peppercorn, cracked and sifted
¼ cup extra-virgin olive oil
1½ teaspoons grated orange zest
¼ teaspoon ground nutmeg
2 teaspoons kosher salt
¾ teaspoons sugar
¼ teaspoon baking soda
1 (2-pound) center-cut beef tenderloin roast, trimmed
Hollandaise Sauce
3 large egg yolks
2 tablespoons lemon juice
Salt
Pinch cayenne pepper, plus extra for seasoning
16 tablespoons unsalted butter, melted and still hot (180 degrees)
Why This Recipe Works
Center-cut tenderloin roasts are also sold as Châteaubriand. Sift the cracked peppercorns through a fine-mesh strainer. Make sure the butter for the hollandaise is hot.
Instructions
- Heat peppercorns and 3 tablespoons oil in small saucepan over low heat until faint bubbles appear. Continue to cook, swirling saucepan occasionally, until fragrant, 7 to 10 minutes. Strain mixture through fine-mesh strainer over small bowl. Discard oil and wipe bowl clean. Combine peppercorns, orange zest, nutmeg, and remaining 1 tablespoon oil in now-empty bowl.
- Adjust oven rack to middle position and heat oven to 300 degrees. Set wire rack in rimmed baking sheet. Combine salt, sugar, and baking soda, then rub mixture evenly over tenderloin until surface is tacky. Coat top and sides of tenderloin with peppercorn mixture, pressing firmly to adhere. Transfer tenderloin to prepared rack and roast until meat registers 120 to 125 degrees (for medium-rare), 45 to 55 minutes. Transfer tenderloin to carving board, tent with aluminum foil, and let rest for 20 minutes.
- Meanwhile, process egg yolks, lemon juice, ¼ teaspoon salt, and cayenne in blender until frothy, about 10 seconds, scraping down sides and bottom of blender jar as needed. With blender running, slowly add hot butter and process until hollandaise is thickened and emulsified, about 2 minutes. Adjust consistency with hot water as needed. (Hollandaise should slowly drip from spoon.) Season with salt and extra cayenne to taste. Slice tenderloin ½ inch thick and serve with hollandaise.
for the tenderloin
for the hollandaise sauce
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