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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!
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
PRESENTATION
Serve a bed of asparagus and place the steak, salso and enjoy.
TIPS
It is very important that you add the butter in the form of thread, because if it is not possible for the sauce to be cut.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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