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Beef Tenderloin with Sauteed Vegetables

Savory Beef Tenderloin with Sauteed Vegetables Bliss

This Beef Tenderloin with Sauteed Vegetables offers melt-in-your-mouth tenderness and rich flavors for any gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 5 pounds Beef Tenderloin Could use filet mignon for smaller servings.
  • 2 teaspoons Salt Essential for enhancing flavor and seasoning.
  • 1/2 teaspoon Pepper Adds mild heat and depth.
For the Sauteed Vegetables
  • 1/4 cup Butter Perfect for sautéing the vegetables.
  • 8 medium Carrots Julienned; could use parsnips for a different flavor.
  • 6 ribs Celery Julienned; provides a refreshing crunch.
  • 3 cans Artichoke Hearts Could use frozen artichoke hearts as a substitute.
For the Hollandaise Sauce
  • 3 large Egg Yolks Rich base for hollandaise.
  • 3 tablespoons Heavy Whipping Cream Achieves creamy consistency.
  • 2 teaspoons Dijon Mustard Adds tanginess.
  • 1/4 teaspoon Cayenne Pepper Enhances hollandaise flavor.
  • 1 tablespoon Lemon Juice Brightens the sauce.

Equipment

  • Oven
  • Skillet
  • Roasting pan
  • double boiler
  • Kitchen String

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Tie the beef tenderloin in 2-inch intervals and season with salt and pepper.
  3. Roast the tenderloin in the oven for 50-60 minutes until it reaches 135°F for medium-rare.
  4. Remove the beef from the oven and let it rest for 15 minutes.
  5. Melt butter in a large skillet and sauté the julienned carrots for about 5 minutes.
  6. Add the julienned celery and season with salt and pepper; cook until crisp-tender.
  7. Stir in the drained artichoke hearts and warm for another 2 minutes.
  8. Prepare the hollandaise sauce by whisking egg yolks, heavy whipping cream, Dijon mustard, and cayenne pepper over a double boiler.
  9. Gradually add melted butter and stir in lemon juice to finish the hollandaise.
  10. Slice the rested beef and serve alongside sautéed vegetables drizzled with hollandaise sauce.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 700mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Enjoy making this Beef Tenderloin with Sauteed Vegetables as a centerpiece for your next gathering.

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