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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 potato cambray, peeled and split in half
4 beef tenderloins, of about 250 grams each
1 pinch pepper
1 pinch salt
250 grams butter
1 tablespoon olive oil
2 cups herb, mixed to make salad
2 tablespoons balsamic vinegar
75 milliliters white wine, (Chardonnay of preference)
1 teaspoon white pepper, without grinding
1 clove garlic, finely cut into slices
2 egg yolks, cool
1/2 limes, get the juice
3 tablespoons 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
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
100
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