- 1 whole beef tenderloin, 5 pounds or under, trimmed
- 2 tablespoons butter
- Freshly ground black pepper
- 8 tablespoons butter
- 20 tourneed small white potatoes
- 1 tablespoon finely chopped parsley
- For the Sauce
- 3 tablespoons white vinegar
- 3 tablespoons white wine
- 10 peppercorns, crushed
- 2 tablespoons finely chopped shallots
- 1 tablespoon chopped tarragon
- 1 tablespoon water
- 3 egg yolks
- 1 cup unsalted butter, melted
- 1 tablespoon finely chopped parsley leaves
- Preheat the oven to 400 degrees F.
- Season the beef with salt and pepper. In a large skillet, over high heat, melt the butter. Add the beef and sear for a couple of minutes on each side. Place in the oven and roast for 20 to 25 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing.
- FOR THE POTATOES: In a sauté pan, over medium heat, melt 8 tablespoons of butter. Add the potatoes and season with salt and pepper. Saute the potatoes for 3 to 4 minutes. Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes. Remove from the oven and add the parsley.
- FOR THE SAUCE: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. Whisk until frothy. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside.
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