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Cold Peppered Tenderloin with Creamy Tarragon Caper Sauce Recipe

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This recipe for Cold Peppered Tenderloin with Creamy Tarragon Caper Sauce, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Best of the Best From Minnesota Cookbook
Added: Monday, November 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 - 2 lb. beef tenderloin, at room temperature, trimmed and tied
1 tbsp. black pepper, coarsely ground
1 tsp. coarse salt
2 tbsp. vegetable oil
Sauce:
1 egg yolk
2 tbsp. heavy cream
2 tbsp. white wine vinegar
1 tsp. Worcestershire sauce
1 1/2 tsp. Dijon mustard
1/2 c. olive oil
1 1/2 tsp. fresh tarragon, minced
1 tbsp. capers, drained
2 tbsp. scallions, minced
2 tbsp. fresh parsley, minced
Salt to taste

Directions:
Directions:
Preheat oven to 500. Pat tenderloin dry and coat all sides with pepper and salt. Place tenderloin in an ovenproof skillet just large enough to hold the meat. Heat the oil over high heat until hot, but not smoking. Brown tenderloin on all sides. Roast tenderloin for 15-20 min. or until meat thermometer registers 130. Let cool to room temperature.
For sauce: Blend the yolk, cream, vinegar, Worcestershire sauce,and mustard in blender or food processor. Add oil slowly in a stream with motor running until the mixture is emulsified. Transfer mixture to small bowl and stir in tarragon, capers, scallions, parsley and salt. Slice the tenderloin crosswise into 1/3 in. slices. Arrange slices on a platter and spoon the sauce over the meat.

 

 

 

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