Ingredient:

• 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
• 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