Dark Ale Cured Petite Alberta Beef Tenderloin

Ingredients

Yield:

3-4 portions

• Hollandaise Sauce

  • 1/2 cup clarified butter
  • 4 pcs large egg yolk
  • 1/2 cup Wild Rose Centennial Ale
  • 1 tblsp lemon juice

• Petite Tenderloin

  • Select beef, try Alberta Beef!
  • 1-2 litres dark ale

Preparation

Difficulty:

Easy

Time:

1 MinutePrep

Total Time:

8 HoursCook

1. Hollandaise Sauce

   1. Combine egg, beer, lemon juice
   2. Put in bowl, whip over hot water
   3. Slowly add hot clarified butter until thick

2. Petite Tenderloin

   1. Marinate petite tenderloin in dark ale for eight hours
   2. Remove, air dry
   3. Sear, cook to medium
   4. Drizzle hollandaise sause over beef, garnish and serve!