Print Recipe | Recipes Home

BEEF TENDERLOIN WITH HOLLANDAISE DIABLO

from Cowboy Chef Grady Spears
For the Beef Tenderloin:
Ingredients:
1/8 cup salt
1/2 to 3/4 cup light brown sugar
1 4-5 pound tenderloin, trimmed
4 tablespoons vegetable oil
2 cups Hollandaise Diablo (recipe follows)
 
Directions:
Preheat oven to 500 degrees.

1.  In a mixing bowl, combine the salt and brown sugar, then pour into a baking dish. Roll the whole tenderloin in the salt and sugar mixture, so that the tenderloin is completely covered.

2.  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 sides.

3.  Remove from the heat and place the tenderloin on a baking sheet. Finish in the oven for 20 to 25 minutes or until the internal temperature is 140 degrees.

4.  Remove from the oven and let stand for 10 to 15 minutes. Slice into 8 to 10 pieces and serve with warm Hollandaise Diablo.
For the Hollandaise Diablo:
Ingredients:
6 large egg yolks
1 1/2 cups butter, melted and very warm
juice of two lemons
2 teaspoons tomato paste
hot pepper sauce or cayenne pepper to taste
kosher salt to taste
Directions:
1.  In a blender or food processor fitted with a metal blade, pulse egg yolks on low and slowly add melted butter, lemon juice, tomato paste, hot pepper sauce, and salt. Combine thoroughly.

Serve over the beef tenderloin.

This Hollandaise is also excellent over fried oysters or grilled salmon!

Makes 2 cups.

NOTE: Find out more about Grady and his cookbooks at www.gradyspears.com.