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

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.