Instructions: Preheat the oven to 350 degrees F/175 degrees C/gas mark 4.

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 tablespoons 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 tablespoon 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 Three-Peppercorn Hollandaise. Garnish with the chopped parsley.

Serves two.

Fruit;

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