It's hard to believe that a dish that tastes this good and looks so impressive is the easiest thing in the world to make. To make sure you cook it precisely to the right temperature, you'll need a meat thermometer. Keep in mind that the smaller end of the tenderloin will be closer to medium to medium well and the big end will be medium rare.

Preheat the oven to 500°F. In a mixing bowl, combine the salt and pepper and pour into a baking sheet. Roll the whole tenderloin in the pepper and salt 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°F. Remove from the oven and let stand for 10 to 15 minutes. Slice into 8 to 10 pieces and serve with warm Hollandaise Diablo.

Make 8 servings.