Fillet Mignon with Bearnaise Sauce

Name: Fillet Mignon with Bearnaise Sauce
Prep time: 75 min
Cook time: 25 min
Yield: 3
Cuisine: Internacional
Ingredients: 180 grams butter, 2 sticks; 2 cloves shallot, finely chopped; 1/4 cups white vinegar; 1/4 cups white wine; 1 tablespoon tarragon, chopped; 3 black peppercorns; 2 egg yolks, for Bearnaise sauce; 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

Braun

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!

Reviewed by Editorial Team of Kiwilimón

Published: 30-11-2017

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.