Prosciutto Wrapped Beef Tenderloin With Bearnaise Sauce

• 3 1/4 lb beef tenderloin, trimmed
• 2 tbsp olive oil
• 1 tbsp horseradish cream
• 1/2 bunch fresh oregano
• 10 thin slices prosciutto
• None None Bearnaise Sauce
• 3/4 cup white wine vinegar
• 1 None bay leaf
• 1/2 tsp black peppercorns
• 1 None shallot, finely chopped
• 3 None egg yolks
• 1/2 cup butter, melted, cooled
• 1 tsp fresh tarragon leaves, chopped
• None None steamed mixed baby vegetables, to serve

1. Preheat grill.
2. Rub olive oil into beef. Season. Coat with horseradish, top with oregano then wrap with prosciutto. Place beef on a rack in a baking dish. Grill for 20 mins. Flip over and cook for another 30-35 mins, until cooked to your liking. Cover and allow to rest.
3. Meanwhile, for the bearnaise sauce, combine vinegar, bay leaf, peppercorns and shallot. Simmer for 3-5 mins, until liquid is reduced to 1 1/2 tbsp. Strain. Whisk egg yolks and vinegar mixture over a double boiler. Gradually add butter in a thin stream, whisking constantly, until thick. Remove from heat. Add tarragon.
4. Slice beef. Serve with sauce and steamed baby vegetables.

beef tenderloin, olive oil, horseradish cream, fresh oregano, thin, bearnaise sauce, white wine vinegar, bay leaf, black peppercorns, shallot, egg yolks, butter, tarragon, baby vegetables

Taken from recipes-plus.com/api/v2.0/recipes/25390 (may not work)