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Fillet Of Beef With Bearnaise Sauce

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Ingredients
  Beef fillet 3 Pound
  Butter 4 Tablespoon
  Butter 2 Tablespoon
  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
  Egg yolks 3
  Salt To Taste
  Peppercorns 4
  Pepper To Taste
Directions

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.
Set aside.
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.
Set aside.
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.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked

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