Cold Peppered Tenderloin Of Beef With Creamy Tarragon Caper Sauce
- A trimmed 1 1/2 to 2 pound tenderloin of beef, tied, at room temperature
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon coarse salt
- 2 tablespoons vegetable oil
- For the sauce
- 1 teaspoon egg yolk
- 2 tablespoons heavy cream
- 2 tablespoons white-wine vinegar
- 1 teaspoon Worchestershire sauce
- 1/1/2 teaspoons Dijon-style mustard
- 1/2 cup olive oil
- 1 1/2 teaspoons fresh tarragon
- 1 tablespoon drained capers
- 2 tablespoons minced scallion
- 2 tablespoons minced fresh parsley leaves
- Pat dry the tenderloin and coat it on all sides with the pepper and the salt. In an overproof skillet just large enough to hold the tenderloin heat the oil over high heat until it is hot but not smoking and in it brown the tenderloin on all sides. Roast the tenderloin in the skillet in a preheated 500 degree oven for 15 to 20 minutes, or until a meat thermometer registers 130 degrees for medium-rare meat, and let it cool to room ttemperature. The tenderloin may be roasted 2 days in advance and kept wrapped and chilled. Bring the tenderloin to room temperature before slicing. it.
- Make the sauce: In a blender or food processor blend the yolk, the cream, the vinegar, the Worcestershire sauce, and the mustard, with the motor running add the oil in a stream, and blend the mixture until it is emulsified. Transfer the mixture to a small bowl and stir in the tarragon, the capers, the scallion, the parsley, and salt to taste. The sauce may be made 1 day in advance and kept covered and chilled.
- Slice the tenderloin crosswise 1/3 inch thick, arrange it on a platter, and spoon some of the sauce over it. Serve the remaining sauce separately.
tenderloin, ground black pepper, coarse salt, vegetable oil, egg yolk, heavy cream, whitewine vinegar, worchestershire sauce, mustard, olive oil, tarragon, capers, scallion, parsley
Taken from www.epicurious.com/recipes/member/views/cold-peppered-tenderloin-of-beef-with-creamy-tarragon-caper-sauce-50040363 (may not work)