Filet Mignon with Bearnese Sauce

Name: Filet Mignon with Bearnese Sauce
Prep time: 75 min
Cook time: 75 min
Yield: 3
Cuisine: Internacional
Ingredients: 180 grams butter, 2 bars; 2 cloves shallot, finely chopped; 1/4 cups white vinegar; 1/4 cups white wine; 1 tablespoon tarragon, chopped; 3 whole black peppers; 2 egg yolks, for Bearnese sauce; 3 beef steaks, in medallion, 200 g approximately each; 1 pinch salt; 1 pinch black pepper; 4 slices bacon; 1 tablespoon olive oil; to taste asparagus, bleached; 2 tablespoons tarragon, finely chopped, to decorate

50 mins

25 mins

Low

1 comments

Braun

	103
Favorites

Collections

Glider

Super List

Upload a picture

To print

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!

Learn more about Braun

Ingredients

3 portions

Select all ingredients

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