Beef Fillet Steaks

Ingredients

• 4 fillets (about 160 g)
• Salt
• black pepper (freshly ground)
• 2 tbsp oil
• Béarnaise sauce
• 5 tbsp dry white wine
• 5 tbsp white wine vinegar
• 2 shallots
• 1 tbsp chopped tarragon leaves
• 1 tbsp chopped chervil leaves
• 3 egg yolks
• 200 g butter
• Salt
• white pepper (freshly ground)

Instructions

1. 1.

   Season the steaks with salt and pepper, then sear them briefly on both sides in hot oil. Roast in a preheated oven at 140°C (275°F) for about 15 minutes, or longer/shorter to taste.

2. 2.

   Melt butter for the Béarnaise sauce and skim off the foam. Peel and finely chop shallots; combine half of the herbs, wine, and vinegar in a small pot. Reduce the liquid over medium heat until it has cut in half, then let cool completely and strain through a fine sieve.

3. 3.

   Whisk egg yolks with the reduction in a metal bowl over a gentle water bath until frothy. Remove from heat and gradually add warm butter first by drops, then in a thin stream while constantly stirring, until a creamy sauce forms. Stir in remaining herbs and season with salt and pepper.

4. 4.

   Serve steaks as desired with potato gratin and Béarnaise sauce on the side.