1 whole beef tenderloin, 5 pounds or under, trimmed
2 tablespoons butter
Salt
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
For the Sauce:
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 saute 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.