YUM - you're going to have a good meal. As a side note is there a round strip of meat that runs the length of the tenderloin? If so I remove this piece and grind it for a really good burger!!!!
Tenderloin with Diablo Hollandaise
1/4 cup salt
1/2 cup light brown sugar
1 (4-5 lb) tenderloin, trimmed
4 tablespoons vegetable oil
Hollandaise Diablo
5 large egg yolks
1 1/2 cup butter, melted and very warm
2 lemons, juiced
2 teaspoons tomato paste
hot pepper sauce or cayenne pepper to taste (optional)
kosher salt to taste
Preheat oven to 500 degrees. In a mixing bowl, combine the salt and sugar and spread on a baking sheet. Roll the whole tenderloin in the salt and sugar mixture, so that the tenderloin is completely covered. In a large braising pan, heat the oil on high heat. Place the whole tenderloin in the hot oil and cook for 4 to 6 minutes on all four sides.
Remove from the heat and place the tenderloin on a baking sheet. Finish in the oven for 20 to 25 minutes or until internal temperature is 140 degrees. Remove from the oven and let stand for 10 to 15 minutes. Slice into 8 to 10 pieces and serve with warm Hollandaise Diablo.
Hollandaise Diablo
In a blender or food processor fitted with metal blade, pulse egg yolks on low and slowly add melted butter, lemon juice, tomato paste, hot pepper sauce, and salt.
You can always leave out the tomato paste and hot pepper sauce - add some fresh tarragon for a classic Bernaise sauce. There are tons of recipes on the net but let me know if you want one.