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
6.35 onzas butter, 2 sticks
2 cloves shallot, finely chopped
2.11 onzas líquidas white vinegar
2.11 onzas líquidas white wine
0.22 onzas 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
0.51 onzas líquidas olive oil
0 asparagus, blanched
0.43 onzas tarragon, finely chopped, for garnish
13.33 cucharadas butter, 2 sticks
2 cloves shallot, finely chopped
0.25 cups white vinegar
0.25 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
0 asparagus, blanched
2 tablespoons tarragon, finely chopped, for garnish
180 grams butter, 2 sticks
2 cloves shallot, finely chopped
6.25 centilitros white vinegar
6.25 centilitros white wine
6.15 gramos 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
1.5 centilitros olive oil
0 asparagus, blanched
12.3 gramos tarragon, finely chopped, for garnish