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Beef Tenderloin with Hollandaise Sauce and Cauliflower Puree Recipe
Beef Tenderloin with Hollandaise Sauce and Cauliflower Puree
by Taste Buddies

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Hollandaise sauce is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a mild tang added by an acidic component such as lemon juice, yet not so strong as to overpower mildly-flavored foods.

kusina ingredients
  • 250 grams, Beef tenderloin
  • 1/2 cup butter, clarified
  • 1/2 pc lemon, juiced
  • 1pc egg yolk
  • hot sauce to taste
  • Worcestershire sauce to taste
kusina instructions 
1. Season beef with salt and pepper.
2. Heat olive oil in a pan. add the beef and sear for 2-3 minutes per side.
3. Whisk egg yolk with 1 tbsp hot water until pale and double in volume.
4. In a double boiler, place the bowl of egg yolk on top and add in some lemon juice.
5. Slowly stream in the butter. Thin out with lemon juice if it's too thick.
6. Add Worcestershire sauce and hot sauce. season with salt and pepper.
7. Serve with cauliflower puree and asparagus.



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