Grilled beef tenderloin with broccoli sformato and hollandaise sauce

Photo by Robert P.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • STEAKS

  • 4

    (1-inch-thick) beef tenderloin steaks (5 to 6 ounces each)

  • 2

    tablespoons extra-virgin olive oil

  • 1

    tablespoon roughly chopped fresh thyme leaves

  • 1

    teaspoon freshly ground black pepper

  • SFORMATI

  • Unsalted butter for greasing ramekins

  • 3

    tablespoons plus 1 teaspoon fine plain breadcrumbs

  • 3/4

    pound broccoli, stem trimmed and florets roughly chopped (about 2 cups)

  • 3

    large eggs

  • 1/2

    cup plus 2 tablespoons heavy cream

  • 1

    tablespoon finely chopped flat-leaf parsley

  • 1/2

    teaspoon fine sea salt

  • HOLLANDAISE SAUCE

  • 1

    orange

  • 9

    tablespoons unsalted butter

  • 1/2

    cup dry white wine

  • 2

    tablespoons finely chopped shallot

  • 2

    large egg yolks

  • 2

    teaspoons finely chopped chives

  • 1

    teaspoon finely chopped flat-leaf parsley

Directions

FOR STEAKS: Place steaks in baking dish and rub on all sides with oil, thyme and pepper. Marinate, chilled, 1 hour. Meanwhile, prepare sformati. FOR SFORMATI: Heat oven to 375ยบ with rack in middle. Bring a large pot of water to a boil. Generously grease bottom and sides of ramekins with butter, then coat each ramekin with heaping 1/2 teaspoon breadcrumbs. Cook broccoli in the boiling water until tender, about 2 minutes. Drain, transfer to a large plate and let cool, 5 minutes. In a large bowl, whisk together eggs, cream, parsley and salt. Add broccoli and stir to combine. Put ramekins on a baking sheet. Divide custard among ramekins, sprinkle each with 1/2 teaspoon breadcrumbs. Bake until sformati are puffed and golden, about 35 minutes. Meanwhile, prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Remove marinated steak from refrigerator and let stand at room temperature while you prepare sauce. FOR SAUCE: Finely grate 1/2 teaspoon zest from orange, then squeeze 2 tablespoons juice; set aside zest and juice. In a small saucepan melt 8 tablespoons butter; remove from heat. In a second small saucepan, combine wine and shallot. Bring wine to a boil and cook until reduced by half, about 5 minutes; remove from heat. Strain wine through a fine-mesh sieve into a small, heavy bottomed skillet; discard solids. Place skillet over medium-low heat; add egg yolks and whisk to combine, then whisk in orange zest and juice, then the melted butter. Cook sauce over medium-low heat, whisking constantly, until thickened, about 10 minutes. Remove from heat, then whisk in chives and remaining parsley. Leaving sauce in skillet, set aside (reserve remaining tablespoon butter). When sformati are ready, transfer ramekins to a wire rack to cool. Grill steaks 4 1/2 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 to 10 minutes. Meanwhile, run tip of a thin knife between each sformato and ramekin. Invert plates over ramekins and invert sformati onto plates, then turn sformati top-sides up. Add remaining tablespoon butter to sauce. Over medium heat, whisk until butter is melted and sauce is just warmed through. Serve steaks with sformati and sauce.

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