Fillet Of Beef With Bearnaise Sauce Recipe

Summary

CuisineCourse
Method

Ingredients

 Beef fillet3 Pound
 Butter4 Tablespoon
 Butter2 Tablespoon
 Onion1 Small, diced
 Canned sliced mushrooms4 Ounce (Drained)
 Tomato sauce4 Ounce
 Ham4 Ounce, sliced
 Swiss cheese4 Ounce, sliced
 White vinegar1⁄4 Cup (4 tbs)
 Green onion1 , minced
 Dried chervil1 Teaspoon
 Dried tarragon1 Teaspoon
 Egg yolks3
 Salt To Taste
 Peppercorns4
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4873 Calories from Fat 3301

% Daily Value*

Total Fat 369 g567.3%

Saturated Fat 171.8 g859.1%

Trans Fat 0 g

Cholesterol 1829.4 mg

Sodium 1416.8 mg59%

Total Carbohydrates 38 g12.7%

Dietary Fiber 5.2 g20.7%

Sugars 13.2 g

Protein 336 g671.1%

Vitamin A 108.6% Vitamin C 57.4%

Calcium 148.6% Iron 145.1%

*Based on a 2000 Calorie diet

Directions

In a skillet saute the fillet in the four tablespoons butter until browned.
Transfer to a roasting pan and bake at 350 degree for twenty minutes.
Sprinkle with salt and pepper.
Set aside.
Meanwhile, heat the two tablespoons butter and saute the onion until translucent.
Add the mushrooms and saute for about ten minutes.
Add the tomato sauce and cook until thickened.
Set aside.
Slice the fillet in about quarter-inch thick slices.
Place a slice of ham and a slice of cheese in between each piece.
Place the stuffed meat on a baking serving tray, and set aside while you prepare the sauce.
Place the vinegar, onion, chervil and tarragon in a saucepan.
Bring to boil over high heat.
Reduce heat and simmer slowly until reduce to about one tablespoon.
Strain through a fine sieve into the top of a double boiler.
Add the eggs, butter, salt and peppercorns, stirring continually, and place over hot water and simmer until thick- ened.
Add the tarragon and chervil to the thickened sauce.
Cover the fillet with the Bearnaise Sauce.
Bake at 450 degrees for three to four minutes until crisp on the outside.
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