chefbari

Valentine’s Day is just around the corner, gentlemen!

It’s the perfect opportunity to show your partner how much you care with a thoughtful and delicious gesture. Imagine the look on her face when you present her with a beautifully prepared Eggs Benedict, complete with homemade hollandaise.

Or, for a truly special dinner, how about tender Beef Tenderloin medallions, drizzled with that same luscious hollandaise? It’s a taste of pure indulgence, a symbol of your love and effort. To help you make this Valentine’s Day unforgettable, I’ve included a quick recipe for Beef Tenderloin Medallions below with Hollandaise below.

Let’s make this a Valentine’s Day she’ll never forget!

Classic Hollandaise Sauce Recipe

This recipe makes approximately 1 cup of hollandaise sauce, enough for 4 servings.

Ingredients:

• 3 large egg yolks¹
• 2 tablespoons lemon juice (freshly squeezed is best)
• 1/2 teaspoon salt
• Pinch of white pepper
• 1/2 cup (1 stick) unsalted butter, clarified (see instructions below)

Equipment:

• Medium-sized saucepan
• Heatproof bowl that fits snugly over the saucepan (double boiler setup)
• Whisk
• Clean kitchen towel
• Small bowl

Instructions:

1. Clarify the butter: Melt the butter in a small saucepan over low heat. Once melted, let it sit undisturbed for a few minutes. You’ll see three layers: foam on top, clear butter in the middle, and milky solids at the bottom.  Slowly pour the clear yellow butter from the middle layer into a small bowl, leaving the foam and milky solids behind. This is your clarified butter.
2. Prepare the double boiler: Fill the saucepan with about an inch of water. Bring to a simmer over medium heat. The water should be simmering gently, not boiling vigorously.
3. Combine yolks and lemon juice: In the heatproof bowl, whisk together the egg yolks, lemon juice, salt, and white pepper until the yolks lighten in color and thicken slightly.
4. Cook the yolks: Place the bowl over the simmering water (the bottom of the bowl should not touch the water). Whisk constantly and vigorously until the yolks thicken into a light, creamy custard. This will take about 5-7 minutes. If the mixture gets too hot and starts to look like it’s curdling, remove the bowl from the heat for a few seconds and whisk vigorously before returning it to the heat.
5. Whisk in the clarified butter: Remove the bowl from the heat and place it on a clean kitchen towel to prevent it from moving around.  Slowly drizzle the warm, clarified melted butter into the yolk mixture while whisking constantly. The sauce will emulsify and thicken as you whisk in the butter.
6. Adjust seasoning: Taste the hollandaise sauce and adjust the lemon juice, salt, or pepper as needed.
7. Serve immediately: Hollandaise sauce is best served warm and fresh. If you need to hold it for a short time, you can keep it warm in a thermos or by placing the bowl in a slightly warm water bath (but not hot!).

Tips for Success:

• Use warm, clarified butter: The clarified butter should be warm, but not hot. Hot butter can cause the sauce to curdle.²
• Whisk constantly: Constant whisking is essential for creating a smooth and emulsified sauce.
• Control the heat: The water in the double boiler should be simmering gently, not boiling. Too much heat can cause the yolks to cook too quickly and curdle.³
• Don’t overheat: If the sauce starts to look like it’s curdling, remove it from the heat immediately and whisk vigorously.
• Fresh ingredients: Fresh lemon juice and good-quality butter will make a big difference in the flavor of your hollandaise.

Beef Tenderloin Medallions with Hollandaise

This recipe serves 2.

Ingredients:

• For the Beef Tenderloin:
  • 2 (6 ounce) beef tenderloin medallions, about 1 inches thick
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
• For the Hollandaise Sauce: (See previous clarified butter hollandaise recipe above) Make ahead before searing Tenderloin.
• Garnish (Optional):
  • Fresh parsley, chopped
  • Chives, thinly sliced

Instructions:

1. Prepare the Beef Tenderloin:
   • Pat the beef tenderloin medallions dry with paper towels. This helps them sear better.
   • Season the medallions generously with salt and freshly ground black pepper on all sides.
   • Heat the olive oil in a heavy-bottomed skillet (cast iron is ideal) over medium-high heat until it’s very hot.
2. Sear the Beef:
   • Place the beef tenderloin medallions in the hot skillet. Sear for 2-3 minutes per side for medium-rare, 3 – 4 minutes per side for medium, or longer for your desired doneness.
   • IMPORTANT: Please use a meat thermometer to check the internal temperature: 130-135°F for medium-rare, 140-145°F for medium.
   • Once seared, remove the medallions from the skillet and let them rest for at least 5 minutes before slicing. This allows the juices to redistribute, resulting in more tender meat.
3. Prepare the Hollandaise Sauce: (Follow the clarified butter hollandaise recipe from our previous conversation)
4. Assemble and Serve:
   • Place each beef tenderloin medallion on a plate.
   • Drizzle generously with the prepared hollandaise sauce.
   • Garnish with fresh parsley or chives, if desired.
   • Creamy Mashed Potatoes and cooked Asparagus goes great with this dish.
   • Serve immediately.

Tips for Success:

• Quality of Beef: Use high-quality beef tenderloin for the best flavor and tenderness.
• Proper Searing: A good sear is essential for developing a flavorful crust on the beef. Make sure the skillet is hot before adding the medallions.
• Resting the Meat: Don’t skip the resting period! It makes a significant difference in the tenderness of the beef. Extremely Important Step!
• Hollandaise Timing: Hollandaise is best served fresh. Make it just before you’re ready to plate the beef.
• Doneness: Use a meat thermometer to ensure the beef is cooked to your preferred doneness.

Serving Suggestions:

• Serve the beef tenderloin medallions with roasted asparagus , mashed potatoes, or a side of Caesar Salad.
• A glass of red wine pairs beautifully with this dish.

Cheers !

Chef Bari