Ingredients
1 beef tenderloin (5 pounds), trimmed2 teaspoons salt1/2 teaspoon pepperVEGETABLES:1/4 cup butter, cubed8 medium carrots, julienned6 celery ribs, julienned1/4 teaspoon salt1/4 teaspoon pepper3 cans (14 ounces each) water-packed artichoke hearts, drained and quarteredHOLLANDAISE SAUCE:3 large egg yolks3 tablespoons heavy whipping cream2 teaspoons Dijon mustard1/4 teaspoon cayenne pepper1 cup butter, melted1 tablespoon lemon juice
Preparation
Preheat oven to 425°. Tuck thin tail end of tenderloin under; tie beef at 2-in. intervals with kitchen string. Sprinkle with salt and pepper.
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 135°; medium, 140°; medium-well, 145°). Remove tenderloin from oven; tent with foil. Let stand 15 minutes before slicing.
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.
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 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in lemon juice.
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.
