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The best recipe for steak in Bernese sauce, the touch in this recipe is the sauce, dedicate time for it to stay at the desired point and accompany it with a rich mashed potatoes and steamed vegetables.
3 tablespoons tarragon, finely chopped (for the sauce)
1/2 lemons, (the juice) for the sauce
150 grams margarine, melted, to the sauce
oils, for the sauce
Preparation
Heat the oil in a frying pan.
To make the bernese sauce, put the vinegar, the white wine, the pepper and the garlic sliced in a small small pot to boil. Reduce until the liquid becomes half of what was originally served. Once finished this remove the peppercorns.
Change the liquid to another pan, add the egg yolks and the lemon juice, mix well until it takes a light and creamy color. Add melted butter little by little and keep mixing.
Season with tarragon leaves, salt and pepper.
Once seasoned turn off the fire of that pan and leave ready to serve.
Add the Knorr Flame Broth to the steaks, put the steaks and potatoes in the pan with boiling oil for about 3 minutes. Remove the oil from the pan and season the fillets and potatoes with pepper.
Heat olive oil in a pan, add a little butter to avoid burning the meat and put the meat for a couple of minutes without moving it sideways or until it is well cooked.
Turn the meat over and cook for another two minutes until it is a bit crix on the surface.
PRESENTATION
Bathe the loin with a little sauce. Accompany with a smooth garnish, it can be puree or rice.
TIPS
To season your stews with meat, use 2 tablespoons of Knorr® Beef Broth (24g) for every 1.5 kg of the ingredients of your choice. It is not necessary to add salt.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Fillet in Bernese sauce with Knorr®
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