Name: Fillet in Béarnaise Sauce with Knorr®
Prep time: 30 min
Yield: 4
Ingredients: 2 tablespoons Knorr® beef bouillon; 500 grams new potatoes; 4 beef tenderloins, (250 g each); 100 grams margarine; 1 tablespoon olive oil; 2 tablespoons balsamic vinegar, for the sauce; 75 milliliters white wine, for the sauce; 1 teaspoon pepper, for the sauce; 1 clove garlic, finely sliced (for the sauce); 2 egg yolks, for the sauce; 3 tablespoons tarragon, finely chopped (for the sauce); 1/2 limes, (the juice) for the sauce; 150 grams margarine, melted, for the sauce; vegetable oil, for the sauce

Preparation

30 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.