Easter isn't complete without a good family meal. Whether you make this for lunch or dinner, it's sure to please anyone who's at your table.



  • 1 beef tenderloin (5 pounds), trimmed
  • 2 teaspoons salt
  • 1/2 teaspoon pepper


  • 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


Preheat oven to 425°. Tuck thin tail end of tenderloin under; tie beef at 2-in. intervals with kitchen string. Sprinkle with salt and pepper.

Place tenderloin on a rack in a shallow roasting pan. Roast 50-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove tenderloin from oven; tent with foil. Let stand 15 minutes before slicing.

In a large skillet, heat butter over medium-high heat. Add carrots; cook and stir 5 minutes. Add celery, salt and pepper; cook and stir 5-7 minutes longer or until vegetables are crisp-tender. Stir in artichokes.

In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, mustard and cayenne until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in lemon juice.

Transfer sauce to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes. Serve with beef and vegetables.

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