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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350 F degrees. | 2. Season the tenderloins with salt and pepper and set them aside. | 3. In a small saucepan over high heat, bring the green, black, and pink peppercorns, white wine, sherry, sherry vinegar, shallot, and garlic to a boil. | 4. Cook for about 2 minutes, or until about 2 tbsp of liquid remain; set aside to cool. | 5. Place the egg yolks and the cooled wine mixture in a small stainless steel bowl. | 6. Place the bowl over a pot of simmering water and whisk for 3 to 4 minutes, or until the egg yolks thicken to the consistency of softly whipped cream. | 7. Do not scramble the eggs. | 8. Slowly whisk in the melted butter and mix thoroughly. | 9. Season to taste with salt. | 10. Leave the bowl over the hot water and remove the pot from the heat. | 11. Cover and set aside. | 12. In a medium saute pan over high temperature, heat the 1 tbsp olive oil until smoking hot. | 13. Sear the tenderloins well on both sides, about 2 minutes per side. | 14. If your saute pan is ovenproof, place it in the oven; otherwise, transfer the beef to a roasting pan. | 15. Bake the tenderloins for about 8 minutes for medium-rare. | 16. Place the tenderloins on individual plates and pour over the sauce. | 17. Garnish with the chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin steak	2	ounces		139.9667	0.0	11.1123	10.2907
salt				-	-	-	-
black pepper			ground	-	-	-	-
green peppercorn	1/2	teaspoon		-	-	-	-
black peppercorn	1/2	teaspoon		-	-	-	-
pink peppercorn	1/2	teaspoon		-	-	-	-
white wine	1/4	cup		-	-	-	-
sherry	1/4	cup		-	-	-	-
sherry wine vinegar	3	tablespoons		-	-	-	-
shallot	1		chopped	115.2	26.88	4.0	0.16
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
egg yolk	2			109.48	1.2206	5.3924	9.0236
butter	1/3	cup	unsalted melted	456.0	20.951999999999998	14.248	38.4
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
flat leaf parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.