COLD PEPPERED TENDERLOIN WITH TARRAGON CAPER SAUCE

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COLD PEPPERED TENDERLOIN WITH TARRAGON CAPER SAUCE image

Categories     Beef     Wedding     Buffet

Yield 4

Number Of Ingredients 2

2 lb tend of beef tied at room temp, 1 tblsp coarse black peper, 1 teasp coarse salt, 2 Table oil
Sauce: 1 egg yolk, 2 Table heavy cream, 2 Tble white-wine vinegar or lemon juice, 1 teas Worcestershire, 1 and half teasp Dijon, one half cup olive oil, 1 and half teasp minced tarragon, 1 Table capers rinsed, 2 Table minced scallion, 2 Table minced parsley

Steps:

  • Pat dry and coat Tend with salt and pepper. Brown in Oven proof skillet. Roast at 500 degrees for 15 min until 130 Degrees. Cool to room temp Sauce: mix yolk, cream, vinegar, worcerstershire, and mustard in blender. Add oil in stream until emulsified. Stir in tarragon, capers, scallion and parsley. Chill until used

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