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A delicious alternative to the grill to make a good cut. As we accompany the steak with a Bernese sauce prepared with white wine; It is creamy and with an epeciado flavor. Together they are a delicious dish, you have to try it.
500 grams of cambray potato peeled and split in half
4 pieces of beef tenderloin of about 250 grams each
1 pinch of black pepper
1 pinch of Salt
250 grams of Butter
1 tablespoon of olive oil
2 cups of herb mixed to make salad
2 spoonfuls of balsamic vinegar
75 milliliters of White wine (Chardonnay of preference)
1 teaspoonful of White pepper without grinding
1 clove of garlic finely cut into slices
2 pieces of egg yolk cool
1/2 piece of green lemon get the juice
3 spoonfuls of tarragon finely chopped
Preparation
Heat the vegetable oil to 170 degrees inside a fryer or deep fryer.
To make the bernese sauce, put the vinegar, the white wine, the white pepper and the sliced garlic in a small small pot to boil. Reduce until the liquid becomes half of what was originally served. Once this is finished, remove the white peppercorns.
Change the liquid to another pan, add the egg yolks and 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.
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 salt and 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
Once ready, the meat is washed with Bernese sauce and accompanied with French fries.
TIPS
Accompany this dish with a Malbec wine.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
589
kcal
29%
Carbohydrates
28.7
g
9.6%
Proteins
5.9
g
12%
Lipids
51.4
g
79%
Fiber
2.2
g
4.4%
Sugar
1.1
g
1.2%
Cholesterol
134
mg
45%
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