Loin Steak in Bearnaise Sauce

Name: Loin Steak in Bearnaise Sauce
Prep time: 30 min
Yield: 4
Cuisine: Francesa
Ingredients: vegetable oil, for frying; 500 grams new potatoes, peeled and halved; 4 beef tenderloins, about 250 grams each; 1 pinch pepper; 1 pinch salt; 250 grams butter; 1 tablespoon olive oil; 2 cups herb, mixed greens for salad; 2 tablespoons balsamic vinegar; 75 milliliters white wine, (preferably Chardonnay); 1 teaspoon white pepper, whole; 1 clove garlic, finely sliced; 2 egg yolks, fresh; 1/2 limes, extract the juice; 3 tablespoons tarragon, finely chopped

Alfredo Martell

A delicious alternative to grilling for a good cut. We accompany the steak with a bearnaise sauce made with white wine; it is creamy and has a spicy flavor. Together, they make a delicious dish that you have to try.

Reviewed by Editorial Team of Kiwilimón

Published: 08-01-2013

Preparation

30 mins

Low

Heat vegetable oil to 170 degrees in a deep fryer or deep pan. To make the bearnaise sauce, put the vinegar, white wine, white pepper, and sliced garlic in a small pot to boil. Reduce until the liquid becomes half of what was originally served. Once done, remove the white peppercorns. Transfer the liquid to another pan, add the egg yolks, and mix well until it takes on a light and creamy color. Gradually add melted butter and continue mixing. Season with tarragon leaves, salt, and pepper. Once seasoned, turn off the heat on that pan and leave it ready to serve. Put the steaks and potatoes in the pan with boiling oil for about 3 minutes. Remove the oil from the pan and season the steaks and potatoes with salt and pepper. Heat olive oil in a 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 well cooked. Flip the meat or cook for another two minutes until it is slightly crispy on the surface.