Grilled beef tenderloin with citrus bearnaise

6 Servings

Ingredients

Quantity Ingredient
2½ pounds Beef tenderloin (up to 3); trimmed
2 tablespoons Dry white wine or white grape juice
1 tablespoon Tarragon vinegar
1 tablespoon Chopped fresh tarragon; OR 1 teaspoon dried tarragon
3 Egg yolks
2 tablespoons Orange juice
½ cup Butter; melted

Directions

1. Heat grill to medium heat. Cut tenderloin into 1-inch thick slices.

Place slices on grill rack.

2. Cover and grill 2 to 3 inches from heat, about 11 minutes for medium-rare or 13 minutes for medium doneness.

3. While beef is grilling, stir together wine, vinegar and tarragon in 1-quart saucepan. Heat to boiling over medium-high heat. Boil 2 to 3 minutes or until mixture is slightly reduced. Reduce heat to very low. Stir in egg yolks one at a time with wire whisk until well blended. Cook and stir with wire whisk 2 minutes or until mixture begins to thicken. Stir in orange juice and melted butter with wire whisk until smooth. Serve warm over tenderloin.

To roast: Heat oven to 400°F. Place beef fat side up, on rack in shallow roasting pan. (For easy cleanup, line the roasting pan with aluminum foil before placing beef on rack.) Insert meat thermometer so tip is in center of thickest part of beef Bake uncovered 30 to 40 minutes or until thermometer reads 140øF. Beef will continue to cook after being removed from oven. Cover beef loosely with tent of aluminum foil and let stand 15 to 20 minutes or until temperature rises to 145øF. While beef is standing, prepare sauce as directed in step 3 above.

1 Serving: 340 calories (235 calories from fat); 26gfat (13 g saturated); 210 mg cholesterol: 160 mg sodium; I g carbohydrate (0 g dietary fiber); 26 g protein.

(c) Betty Crocker, 1997

Happily scanned, formatted and "Busted" by Pamela Creeden 04/17/98 NOTES : The Citrus Béarnaise also makes a classy sauce for steamed asparagus or broccoli spears.

Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@...> on Apr 17, 1998

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