Beef Tenderloin with Sauteed Vegetables - Master recipes

Ingredients

• 1 beef tenderloin (5 pounds), trimmed -
• 2 teaspoons salt -
• 1/2 teaspoon pepper -
• VEGETABLES: -
• 1/4 cup butter, cubed -
• 8 medium carrots, julienned -
• 6 celery ribs, julienned -
• 1/4 teaspoon salt -
• 1/4 teaspoon pepper -
• 3 cans (14 ounces each) water-packed artichoke hearts, drained and quartered -
• HOLLANDAISE SAUCE: -
• 3 large egg yolks -
• 3 tablespoons heavy whipping cream -
• 2 teaspoons Dijon mustard -
• 1/4 teaspoon cayenne pepper -
• 1 cup butter, melted -
• 1 tablespoon lemon juice -