Fillet Of Beef With Bearnaise Sauce
|Beef fillet||3 Pound|
|Onion||1 Small, diced|
|Canned sliced mushrooms||4 Ounce (Drained)|
|Tomato sauce||4 Ounce|
|Ham||4 Ounce, sliced|
|Swiss cheese||4 Ounce, sliced|
|White vinegar||1⁄4 Cup (4 tbs)|
|Green onion||1 , minced|
|Dried chervil||1 Teaspoon|
|Dried tarragon||1 Teaspoon|
In a skillet saute the fillet in the four tablespoons butter until browned.
Transfer to a roasting pan and bake at 350 degree for twenty minutes.
Sprinkle with salt and pepper.
Meanwhile, heat the two tablespoons butter and saute the onion until translucent.
Add the mushrooms and saute for about ten minutes.
Add the tomato sauce and cook until thickened.
Slice the fillet in about quarter-inch thick slices.
Place a slice of ham and a slice of cheese in between each piece.
Place the stuffed meat on a baking serving tray, and set aside while you prepare the sauce.
Place the vinegar, onion, chervil and tarragon in a saucepan.
Bring to boil over high heat.
Reduce heat and simmer slowly until reduce to about one tablespoon.
Strain through a fine sieve into the top of a double boiler.
Add the eggs, butter, salt and peppercorns, stirring continually, and place over hot water and simmer until thick- ened.
Add the tarragon and chervil to the thickened sauce.
Cover the fillet with the Bearnaise Sauce.
Bake at 450 degrees for three to four minutes until crisp on the outside.