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Fresh Living Network
Fillet de bouef avec pommes frites et sauce béarnaise

Fillet de bouef avec pommes frites et sauce béarnaise

Beef fillet with matchstick chips and béarnaise sauce, the crème de la crème of all French bistro dishes!
6
RECIPE TYPE:Mains
 
Method
  • Heat oil in a nonstick pan and add butter. 
  • Fry steaks until well browned on all sides, basting with butter to keep moist. 
  • Remove from heat, place on a baking tray and set aside.
  • Heat 4cm oil in a large saucepan and fry potatoes over a medium heat until crispy and golden. 
  • Drain on paper towel and season.
  • Place browned fillet in the oven to roast for 10-15 minutes or until cooked to your liking. 
  • Remove, cover with foil and rest for 10 minutes.
  • Place onion, wine, vinegar and peppercorns into a saucepan and reduce until 2 Tbsp (30ml) of liquid remains.
  • Strain liquid into a medium-sized bowl.
  • Set bowl over a saucepan of hot water. 
  • Add egg yolks and water and whisk until light and foamy.
  • Add melted butter and tarragon in a thin, steady stream, whisking continuously, until a thick glossy sauce forms. 
  • Keep the sauce warm to prevent it from setting and splitting.
  • Serve steak with béarnaise and chips and garnished with rocket.
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