Filetsteaks with Béarnaise Sauce

Ingredients

• 8 fillets (about 120 g)
• Salt
• Pepper (freshly ground)
• 1 Tbsp clarified butter
• 6 fresh garlic cloves
• 2 sprigs tarragon
• 30 g Butter
• 250 g butter
• a handful tarragon
• 150 ml dry white wine
• 2 tbsp white wine vinegar
• 3 peppercorns
• 2 egg yolks
• Salt
• a splash lemon juice
• Pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 100°C with fan and top heating.

2. 2.

   Rinse the steaks, pat them dry, and season with salt and pepper. In a hot pan with clarified butter, brown each side for 1–2 minutes. Place on a baking tray. Add pressed garlic and tarragon with butter to the hot pan, let melt, and spoon over the steaks. Bake for 10–15 minutes (longer or shorter depending on desired doneness).

3. 3.

   For the sauce, melt the butter and remove from heat. Rinse the tarragon, shake dry, and strip leaves. Set aside some stems for garnish, finely chop the rest. In a small pot, reduce wine, vinegar, and pressed peppercorns to about 80 ml. Whisk egg yolks in a bowl, strain the reduction into them, season with salt, and whisk over a hot water bath until creamy. Remove from heat and gradually fold in warm butter drops, then thin stream, until sauce glows and reaches desired creaminess. Adjust seasoning with salt, lemon juice, and pepper.

4. 4.

   Plate the steaks with the sauce and garnish with remaining tarragon.