MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Tenderloin w/Sauteed Vegetables
Categories: Beef, Vegetables, Herbs, Dairy, Citrus
Yield: 12 servings

5 lb Beef tenderloin; trimmed
2 ts Salt
1/2 ts Pepper

MMMMM------------------------VEGETABLES:-----------------------------
1/4 c Butter; in cubes
8 md Carrots; julienned
6 Celery ribs; julienned
1/4 ts (ea) salt & pepper
42 oz (3 cans)water-pack artichoke
- hearts; drained, quartered

MMMMM---------------------HOLLANDAISE SAUCE--------------------------
3 lg Egg yolks
3 tb Heavy whipping cream
2 ts Dijon mustard
1/4 ts Cayenne pepper
1 c Butter; melted
1 tb Lemon juice

Set oven @ 425ºF/218ºC.

Tuck thin tail end of tenderloin under; tie beef at
2-in. intervals with kitchen string. Sprinkle with salt
and pepper.

Place tenderloin on a rack in a shallow roasting pan.
Roast 50-60 minutes or until meat reaches desired
doneness. Remove tenderloin from oven; tent with foil.
Let stand 15 minutes before slicing.

In a large skillet, heat butter over medium-high heat.
Add carrots; cook and stir 5 minutes. Add celery, salt
and pepper; cook and stir 5-7 minutes longer or until
vegetables are crisp-tender. Stir in artichokes.

In top of a double boiler or a metal bowl over simmering
water, whisk egg yolks, cream, mustard and cayenne until
blended; cook until mixture is just thick enough to coat
a metal spoon, whisking constantly. Remove from heat.
Very slowly drizzle in warm melted butter, whisking
constantly. Whisk in lemon juice.

Transfer sauce to a small bowl if necessary. Place bowl
in a larger bowl of warm water. Keep warm, stirring
occasionally, until ready to serve, up to 30 minutes.
Serve with beef and vegetables.

cleo gonske, redding, California

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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