Cook this juicy steak as the name clearly says, with beef wrapped in bacon, served with asparagus and a very smooth butter-based Béarnaise sauce, with a touch of tarragon, shallot, white wine and vinegar. You'll love it!
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Ingredients3 portions
Preparation
Preheat the oven to 180 ° C.
Heat the butter in a pot over low heat and let it melt completely. Separate the serum with the help of a spoon and reserve only the crystalline part of the butter.
For the sauce, heat a pot over medium heat with shallot, vinegar, white wine, tarragon and whole pepper. Cook until it boils and is reduced by half. Remove from fire, strain and reserve.
Heat a pot with water and place the yolks in a bain-marie bowl, and with the aid of the whisk attachment of your Braun® MultiQuick 7, beat until they fold and whiten, add the previous preparation and continue beating.
While stirring, add the clarified butter little by little until it forms a creamy sauce, season.
On a board place the beef fillets, season your taste with salt and pepper, wrap with bacon, tie with a hemp thread.
Heat a pan over medium heat with the olive oil and seal the fillets, add the asparagus, cook 3 minutes and reserve, place the fillet in a tray and bake 12 minutes, remove from the oven and rest.
Serve the steak with the asparagus, sauté with the bearnaise, tarragon. Enjoy
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