Tournedos with béarnaise sauce

Name: tournedos with béarnaise sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g butter; 4 twigs dragon; 4 twigs chervil; 1 shallot; dl natural vinegar; 1 dl dry white wine; 4 egg yolks; salt; (freshly ground) pepper; lemon juice; 4 tournedos steak of the hare a 125 g; 40 g butter to bake

A tasty recipe. The main course contains the following ingredients: meat, butter, tarragon, chervil, shallot, natural vinegar, dry white wine, egg yolks, salt, (freshly ground) pepper, lemon juice, tournedos (fillet steak of 125 g) and butter for baking.

Ingredients

Directions

Melt butter on a very low heat (do not fizzle), so that butter becomes clear (= clear). Chop up half of herbs. Chop and shred scallop.
In saucepan, reduce vinegar, wine, shallot and uncut half of herbs to 2/3. Sift liquid back into pan, let it cool down until lukewarm. Add the egg yolks and 1 tablespoon of water and mix in a mixture with whisk on low heat. Melted butter (clear part only) is poured into the yolk mixture in a pulsating manner until a nice smooth, bound sauce is formed. Saus au bain marie keep warm (stir frying pan over another pan with hot water) stir in chopped herbs and season to taste with salt, pepper and a drop of lemon juice. Fry butter in frying pan and stir fry around brown casseroles in about 6 minutes by constantly shaking them through hot butter. Then sprinkle with salt and pepper. Béarnaise sauce pour over steaks. Tasty with haricots verts and fried potatoes.