Beef Tenderloin With Hollandaise Diablo Recipes

Steps:

• Cut the lobster in half lengthwise. Remove the small, opaque clumps of tissue located next to the eye. Do not remove anything else from the lobster; the juices and the roe are what give the sauce its flavor. In a large saucepan, heat the olive oil and garlic and cook for a few minutes. Do not let the garlic burn or it will leave a bitter taste. Add the lobster flesh side down and cook until the roe is firm, about 1 minute. Add the white wine, tomato sauce, and crushed red pepper flakes. Cook a few minutes more until all the ingredients blend together. Add the chopped parsley and salt, to taste. Do not overcook the lobster; it will become tough. Add the sauce and lobster to the cooked linguini and serve immediately.

Steps:

• For the pickled serranos: Combine the serranos, tequila, sugar, salt and lime juice in a bowl until the dry ingredients dissolve. Chill for 24 hours.
• Preheat the oven to 450 degrees F.
• Heat a grill to medium-high heat. Heat a griddle to medium.
• Add oil to a large cast-iron skillet and heat to 350 degrees F.
• For the Fresno chile pesto: In a large bowl toss the Fresno chiles and bell peppers with olive oil, salt and pepper, then roast on a sheet pan until skins are blistered, approximately 15 minutes. In a blender or a food processor on medium speed, blend with the basil and Parmesan until fully blended. Season to taste.
• For the jalapeno ranch: In a large bowl toss the jalapenos in olive oil with salt and pepper, then roast on a sheet pan until skins are blistered, approximately 15 minutes. In a blender or a food processor on low setting blend with the heavy cream, mayonnaise, granulated garlic and granulated onion. Raise speed to high and blend for additional 3 seconds. Be very careful not to overblend.
• For the chipotle bacon: In a bowl, toss the bacon with the chipotle puree until the bacon is fully coated. On a greased sheet tray roast until bacon begins to blacken, approximately 10 minutes.
• For the beer battered poblanos: Toss the poblano halves in olive oil with salt and pepper and roast on a sheet tray until skins are blistered, approximately 15 minutes. Let cool completely. Meanwhile whisk the beer together with all the flour minus 2 tablespoons in a bowl until a smooth batter is formed. Lightly coat each poblano half in the remaining flour, then dip in the batter, fully coating. Fry in the hot oil until golden brown.
• For the burgers: Make twelve 2-ounce patties, and press out until flat and squarish (roughly 4 inches across). Place patties on the grill, then salt and pepper the tops and cook to medium-well, roughly 2 minutes per side. Meanwhile, brush the buns with butter and toast on the griddle on one side until dark brown. Top toasted buns with the lettuce, followed by two patties, 1 tablespoon each jalapeno ranch, 1 strip each chipotle bacon (cut in half), 1 each battered poblano, 1 tablespoon each Fresno chile pesto, a quarter of an avocado each, 1 teaspoon each serrano chiles and 4 to 5 cilantro leaves.

Steps:

• Preheat the oven to 350 F degrees.
• Season the tenderloins with salt and pepper and set them aside.
• In a small saucepan over high heat, bring the green, black, and pink peppercorns, white wine, sherry, sherry vinegar, shallot, and garlic to a boil.
• Cook for about 2 minutes, or until about 2 tbsp of liquid remain; set aside to cool.
• Place the egg yolks and the cooled wine mixture in a small stainless steel bowl.
• Place the bowl over a pot of simmering water and whisk for 3 to 4 minutes, or until the egg yolks thicken to the consistency of softly whipped cream.
• Do not scramble the eggs.
• Slowly whisk in the melted butter and mix thoroughly.
• Season to taste with salt.
• Leave the bowl over the hot water and remove the pot from the heat.
• Cover and set aside.
• In a medium saute pan over high temperature, heat the 1 tbsp olive oil until smoking hot.
• Sear the tenderloins well on both sides, about 2 minutes per side.
• If your saute pan is ovenproof, place it in the oven; otherwise, transfer the beef to a roasting pan.
• Bake the tenderloins for about 8 minutes for medium-rare.
• Place the tenderloins on individual plates and pour over the sauce.
• Garnish with the chopped parsley.

Steps:

• Take beef from fridge and let it come to room temperature (about 20 min.)Preheat grill using a medium temperature
• Prepare House Spice and set aside.
• Prepare Jalapeno Hollandaise by melting butter over low heat in saucepan. Cool slightly. Skim foam from top of melted butter. Using a small ladle, carefully remove clear butter from saucepan, leaving remaining "milky" liquid to discard. Reserve clarified butter.
• Place shallot, jalapeno pepper, chopped cilantro and white wine in a small saucepan. Bring to a simmer over medium heat. Reduce heat and simmer over low heat until almost all of the liquid has evaporated. Remove from heat and cool. Prepare a double boiler by placing a stainless steel bowl over a pot of lightly simmering water. Do not let bottom of the bowl touch the water.
• Add egg yolks, water and lemon juice, whisk vigorously until mixture thickens and turns pale yellow. Remove bowl from the pot. Add the clarified butter slowly while whisking vigorously until all the butter is incorporated.
• Whisk in hot pepper sauce. Stir in cooled shallot/jalapeno pepper mixture and parsley. Season with salt and fresh ground black pepper. Reserve keeping slightly warm until use.
• Dust tenderloin filets lightly with House Spice. Place on preheated grill and cook to desired temperature (med. rare is 130 degrees, then let it rest off the grill which will raise the temp another 5-10 degrees). Transfer grilled tenderloin fillets to warm serving plates and top with Jalapeno Hollandaise Sauce.