Tender Beef Fillet on Sorrel Mustard Sauce

Ingredients

• 600 g beef fillet
• Salt
• ground pepper
• 30 g clarified butter
• 600 g cauliflower
• 4 egg yolks
• 1 tsp sugar
• 1 tbsp Lemon Juice
• 125 ml white wine
• 100 g cold butter (cut into cubes)
• 1 small bundle sorrel
• coarsely ground pepper

Instructions

1. 1.

   Preheat oven to 100 °C. Rub beef fillet with salt and pepper. Heat clarified butter in a pan and sear the fillet all around. Roast in the oven for 20 minutes, then remove. Wrap in foil and let rest for 10‑15 minutes.

2. 2.

   Clean and wash cauliflower; boil in salted water for 15‑20 minutes until tender. Drain and keep warm. In the meantime whisk egg yolks with salt, pepper, sugar, lemon juice, and wine over a gentle simmer to form a thick cream. Gradually fold in cold butter cubes with a whisk. Finely chop sorrel and stir into the sauce.

3. 3.

   Divide cauliflower among four plates and pour the sorrel sauce over it. Slice the beef fillet and arrange on the plates. Sprinkle freshly ground pepper before serving.