Cook this juicy fillet as the name clearly states, made with beef wrapped in bacon, served with asparagus and a very smooth Bearnaise sauce made with butter, with a touch of tarragon, shallot, white wine, and vinegar. You'll love it!
3 beef tenderloins, in medallions, approximately 200 g each
1 pinch salt
1 pinch pepper
4 slices bacon
1 tablespoon olive oil
asparagus, blanched
2 tablespoons tarragon, finely chopped, for garnish
Preparation
50 mins
25 mins
Low
Preheat the oven to 180° C.
Heat the butter in a small pot over low heat and let it melt completely. Separate the whey with the help of a spoon and reserve only the clear part of the butter.
For the sauce, heat a small pot over medium heat with the shallot, vinegar, white wine, tarragon, and whole pepper. Cook until it comes to a boil and reduces by half. Remove from heat, strain, and set aside.
Heat a small pot with water and place the yolks in a bowl over a double boiler, and with the whisk attachment of your Braun® MultiQuick 7, beat until they double in volume and whiten, add the previous preparation and continue beating.
Without stopping to beat, gradually add the clarified butter in a thin stream until a creamy sauce forms, season.
On a cutting board, place the beef fillets, season to taste with salt and pepper, wrap with bacon, and tie with hemp twine.
Heat a skillet over medium heat with olive oil and sear the fillets, add the asparagus, cook for 3 minutes, and set aside, place the fillet on a tray and bake for 12 minutes, remove from the oven and let it rest.
Serve the fillet with the asparagus, drizzle with the Bearnaise sauce, tarragon. Enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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