Black Pepper-Crusted Beef Tenderloin with Herb Sauce

By sschwartz

Ingredients

• Sauce:
• 2 fresh large egg yolks, at room temperature
• 2 TBSP Dijon mustard
• 3 TBSP fresh lemon juice
• 1 1/2 cups vegetable oil
• 1/2 cup total fresh basil, tarragon, italian parsley, or other fresh herbs
• sea salt and fresh ground pepper
• Beef:
• 6 8-ounce pieces beef tenderloin
• 3 TBSP olive oil
• sea salt
• 1/3 cup cracked black peppercorns
• 3 TBSP vegetable oil or canola oil

Details

Servings 6

Preparation

Step 1

Sauce:
Into the food processor bowl add the egg yolks, mustard and lemon juice; dribble in the oil while running the processor. When the mayonnaise is thick, add the herbs and run until the mixture is smooth and green. Thin out the sauce to desired consistency with mineral water, and season to taste with salt and pepper.

Beef:
Brush the olive oil on each side of the beef; season with salt and divide the black pepper evenly over the beef pieces on both sides. Heat a large non-stick pan over medium heat, add the vegetable oil, then add the beef pieces. Sauté for 4-5 minutes, then turn and cook an additional 4-5 minutes for medium rare.

Spoon some sauce in the middle of each plate, and place a piece of beef on top of the sauce.