Fillet with Bearnaise sauce

Fillet with Bearnaise sauce
Fillet with Bearnaise sauce
Prep Time: 20 min
Servings: 4
Cooking Time: Cooking: steaks - 9 min each, sauce - 5 min
  • - micro-herbs
  • - butter
  • 10ml - finely chopped fresh tarragon
  • 30ml - white wine
  • 4*200g - fillet mignons
  • 30ml - white vinegar
  • 15ml - lemon juice
  • - salt and pepper
  • 100g - butter, melted
  • 700g - baby vegetables, blanched
  • - olive oil
  • 1/2 - small onion, finely chopped
  • - salt and pepper
  • 3-4 - egg yolks

A rich, creamy and decadent way to spruce up a classic fillet. 


1. Season each steak liberally with salt and pepper until they form a crust on the meat. Heat a little olive oil in a nonstick pan. Seal each steak for 2-3 minutes a side (top, bottom and sides) for a perfect medium steak. For medium-rare fry for a shorter time and for medium-well to well done put the sealed steak in a 200 °C oven for an extra 3 minutes. Allow to rest for 5-10 minutes.

Béarnaise sauce

2. Heat the tarragon, onion, vinegar and wine in a nonstick saucepan until all the liquid has evaporated. Transfer to a bowl and allow to cool. Add the egg yolks and lemon juice and mix.

3. Add the slightly cooled butter slowly while beating until the sauce begins to thicken. Season with salt and pepper.

To serve

4. Just before serving, stir-fry the vegetables in a little butter and serve with the steaks. Spoon the sauce over and sprinkle microherbs on top.

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