Salt And Pepper Roast Beef With Béarnaise Sauce Recipes

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PEPPERED BEEF FILLET WITH BEARNAISE SAUCE



Peppered Beef Fillet With Bearnaise Sauce image

This is the first thing I ever had at a 'fancy' restaurant. I was around 19 and couldn't believe anything could taste that good. I learned to make it myself. This recipe is a keeper.

Provided by evelynathens

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs filet of beef
1 tablespoon olive oil
2 cloves garlic, crushed
1 tablespoon crushed black peppercorns
2 teaspoons crushed coriander seeds
5 ounces butter
3 shallots, chopped
1/2 cup dry white wine
2 tablespoons tarragon vinegar
1 tablespoon fresh tarragon
4 egg yolks
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 450F.
  • Tie fillet up with string to keep a good shape.
  • Brush with oil and rub with garlic.
  • Roll fillet in crushed peppercorns and coriander and season generously with salt.
  • Place fillet on a rack in baking pan.
  • Roast for 10 minutes and then reduce heat to 350F.
  • Roast for a further 20 minutes for medium rare or until done to taste.
  • Stand, tented with foil, for 10-15 minutes.
  • Meanwhile, make the Bearnaise: Melt butter in a small saucepan.
  • Continue heating until milky parts have separated.
  • Do not stir.
  • Skim off any milky sediment with a spoon and set clear butter aside.
  • Place shallots, wine, vinegar and tarragon in a small saucepan.
  • Cook rapidly until only 2 tblsps of the liquid are left.
  • Strain and set aside.
  • Place egg yolks in food processor or blender.
  • Process for 10 seconds.
  • Add lemon juice.
  • Process for 5 seconds.
  • Slowly pour the melted butter in through the chute while the motor is running.
  • Add seasoning and strained shallot mixture.
  • Process for a few seconds.
  • Serve peppered beef fillet with Bearnaise Sauce.

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