Fillet in Béarnaise Sauce with Knorr®
The best recipe for fillet in béarnaise sauce, the key in this recipe is the sauce, take your time to get it to the desired point and serve with delicious mashed potatoes and steamed vegetables.
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
4
Servings
- 2 tablespoons Knorr® beef bouillon
- 500 grams new potatoes
- 4 beef tenderloins, (250 g each)
- 100 grams margarine
-
- 2 tablespoons balsamic vinegar, for the sauce
- 75 milliliters white wine, for the sauce
-
-
-
- 3 tablespoons tarragon, finely chopped (for the sauce)
-
- 150 grams margarine, melted, for the sauce
-
Preparation
30 mins
0 mins
Medium
- Heat the oil in a frying pan.
- To make the béarnaise sauce, put the vinegar, white wine, pepper, and sliced garlic in a small saucepan to boil. Reduce until the liquid is half of what was originally served. Once finished, remove the peppercorns.
- Transfer the liquid to another pan, add the egg yolks and lemon juice, mixing well until it takes on a light, creamy color. Gradually add melted butter while continuing to mix.
- Season with tarragon leaves, salt, and pepper.
- Once seasoned, turn off the heat on that pan and keep it ready to serve.
- Add Knorr Beef Broth Flavor to the fillets, place the fillets and potatoes in the frying pan with hot oil for about 3 minutes. Remove the oil from the pan and season the fillets and potatoes with pepper.
- Heat olive oil in a frying pan, add a bit of butter to prevent the meat from burning and place the meat for a couple of minutes without moving it until it is well cooked.
- Flip the meat and cook for another two minutes until it is slightly crispy on the surface.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by