Peppercorn–Crusted Beef Tenderloin with Hollandaise Sauce

Name: Peppercorn–Crusted Beef Tenderloin with Hollandaise Sauce
Ingredients: ¼ cup black peppercorn , cracked and sifted; ¼ cup extra-virgin olive oil; 1½ teaspoons grated orange zest; ¼ teaspoon ground nutmeg; 2 teaspoons kosher salt; ¾ teaspoons sugar; ¼ teaspoon baking soda; 1 (2-pound) center-cut beef tenderloin roast, trimmed; 3 large egg yolks; 2 tablespoons lemon juice; Salt; Pinch cayenne pepper , plus extra for seasoning; 16 tablespoons unsalted butter , melted and still hot (180 degrees)