Fillet of beef with béarnaise sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and finely dice the shallots. Bring 1/8 litre of water, vinegar, half of the shallots, bay leaf and peppercorns to the boil and allow to cool. Pour everything through a sieve, collect the liquid and put it back into the pot. Mix with wine, egg yolk, starch, salt, 1 pinch of sugar and 60 g butter. Beat the mixture over a low heat until it rises and becomes thick.

2. 2

   Remove sauce from the heat. Season to taste with salt, pepper and sugar. Add tarragon leaves and mustard to the sauce as desired. Heat the oil in a pan. Sauté the steaks in it for about 2 minutes and continue to fry over a medium heat for about 3 minutes. Turn from time to time. Season with salt and pepper and keep warm. Heat 20 g butter in a saucepan and sauté the remaining shallots. Add peas and 50 ml water, bring to the boil and cook over medium heat for about 5 minutes. Season with salt and pepper.

3. 3

   Season with salt and pepper and keep warm. Heat 20 g butter in a saucepan and sauté the remaining shallots. Add peas and 50 ml water, bring to the boil and cook over medium heat for about 5 minutes. Season with salt and pepper. Arrange steaks, peas and some béarnaise on plates. Garnish with lemon and tarragon. Add the rest of the sauce

Nutrition Facts

KCAL
540 kcal

CARBS
13 g

FATS
34 g

PROTEINS
39 g