Fillet Of Beef A La Bearnaise Recipe


Main Ingredient


 Beef tenderloin steak6 (Cut 3/4 Inch Thick)
 Salt To Taste
 Pepper To Taste
 Tarragon vinegar3 Tablespoon
 Finely chopped shallots/Green onions1 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon
 Cold water1 Tablespoon
 Egg yolks4
 Butter1⁄2 Cup (8 tbs), softened
 Dried tarragon1⁄4 Teaspoon, crushed

Nutrition Facts

Serving size: Complete recipe

Calories 3311 Calories from Fat 1829

% Daily Value*

Total Fat 205 g315.6%

Saturated Fat 99.7 g498.7%

Trans Fat 0 g

Cholesterol 1987.2 mg

Sodium 1281 mg53.4%

Total Carbohydrates 5 g1.5%

Dietary Fiber 0.46 g1.8%

Sugars 0.5 g

Protein 343 g685.6%

Vitamin A 75.8% Vitamin C 2.1%

Calcium 48.9% Iron 147.2%

*Based on a 2000 Calorie diet


Place steaks on cold rack of broiler pan.
Broil 3 inches from heat to desired doneness, turning steaks once.
Allow 10 to 12 minutes total broiling time for medium.
Season steaks with a little salt and pepper.
Meanwhile, in saucepan combine tarragon vinegar, chopped shallots or green onion, and freshly ground black pepper; simmer for 2 minutes.
Add cold water.
Beat egg yolks in top of double boiler (not over water).
Slowly blend in vinegar mixture.
Stir a few tablespoons of the butter into egg yolk mixture.
Place top of double boiler over boiling water.
Upper pan should not touch water.
Cook and stir till butter melts and sauce starts to thicken.
Continue stirring and adding butter, a few tablespoons at a time, till all butter has been used and sauce is smooth and thick.
Remove from heat.
Season to taste with salt; stir in tarragon.