Beef fillet steak with basil bernaise and roasted dumplings

Name: Beef fillet steak with basil bernaise and roasted dumplings
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Shallots; 1/2 Pot of basil; 100 ml dry white wine; 2 TABLESPOONS White wine vinegar; 4–5 Peppercorns; 50 g Polenta (corn semolina); 1/2 package (375 g) Dumpling dough half and half; 600 g Princess beans; 4 Beef fillet steaks (approx. 150 g each); 4 discs Bacon; 7-10 Tbsp Salt; 2 TABLESPOONS clarified butter; 7-10 Tbsp Pepper; 180–190 g Butter; 7-10 Tbsp finely grated rind of 1 untreated lemon; 3 Egg yolk (size M); 7-10 Tbsp Kitchen yarn

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Shallots
1/2 Pot of basil
100 ml dry white wine
2 TABLESPOONS White wine vinegar
4–5 Peppercorns
50 g Polenta (corn semolina)
1/2 package (375 g) Dumpling dough half and half
600 g Princess beans
4 Beef fillet steaks (approx. 150 g each)
4 discs Bacon
7-10 Tbsp Salt
2 TABLESPOONS clarified butter
7-10 Tbsp Pepper
180–190 g Butter
7-10 Tbsp finely grated rind of 1 untreated lemon
3 Egg yolk (size M)
7-10 Tbsp Kitchen yarn

Directions

1
Preheat oven (electric cooker: 80 °C/circulating air: not suitable/gas: see manufacturer). Pat the steaks dry and wrap each with 1 slice of bacon. Tie with kitchen string. Heat lard in a pan. Sauté the steaks in it for about 1 minute on each side. Season with salt and pepper. Roast in the oven for about 1 hour. Keep the pan with the frying set.
2
In the meantime peel the shallots and dice them finely. Wash the basil, shake dry and pluck the leaves. Boil up wine, vinegar, half of the shallots, peppercorns and about 8 basil leaves in a small pot. Simmer for 2-3 minutes until the liquid is reduced to 1/3 (3-4 tbsp). Pour through a fine sieve and allow to cool.
3
Cover the beans and steam them for 12-15 minutes in a little boiling salted water. Put polenta for the dumplings in a deep plate. Form 12 small oval dumplings (type gnocchi) from the dumpling dough and turn them in the polenta. Heat 3 tablespoons of butter in a coated pan. Fry the dumplings in it until golden brown all around.
4
Drain the beans on a sieve. Heat 1 tbsp. butter in the pot, fry the remaining shallots in it. Add beans and lemon peel and toss. Season to taste with salt and pepper. Keep warm.
5
For the sauce, cut the remaining basil leaves into strips. Melt 150 g butter. Whisk egg yolks and reduced wine in a hot water bath for 5-8 minutes until thick and creamy. Add warm liquid butter, first drop by drop, then in a thin stream, stirring constantly. Stir in basil. Season to taste with salt and pepper. Heat the frying set in the pan. Briefly fry the medallions on the bacon side all around. Arrange everything.