Beef Tenderloin With Sauteed Vegetables

• 1 beef tenderloin (5 pounds), trimmed
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 cup butter, cubed
• 8 medium carrots, julienned
• 6 celery ribs, julienned
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
• 3 large egg yolks
• 3 tablespoons heavy whipping cream
• 2 teaspoons Dijon mustard
• 1/4 teaspoon cayenne pepper
• 1 cup butter, melted
• 1 tablespoon lemon juice

1. Preheat oven to 425u0b0. Tuck thin tail end of tenderloin under; tie beef at 2-in. intervals with kitchen string. Sprinkle with salt and pepper.
2. Place tenderloin on a rack in a shallow roasting pan. Roast 50-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove tenderloin from oven; tent with foil. Let stand 15 minutes before slicing.
3. In a large skillet, heat butter over medium-high heat. Add carrots; cook and stir 5 minutes. Add celery, salt and pepper; cook and stir 5-7 minutes longer or until vegetables are crisp-tender. Stir in artichokes.
4. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, mustard and cayenne until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160u0b0, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in lemon juice.
5. Transfer sauce to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes. Serve with beef and vegetables.

beef tenderloin, salt, pepper, butter, carrots, celery, salt, pepper, water, egg yolks, heavy whipping cream, mustard, cayenne pepper, butter, lemon juice

Taken from www.tasteofhome.com/recipes/beef-tenderloin-with-sauteed-vegetables/ (may not work)