Chateaubriand with bacon beans, Macaire potatoes and Béarnaise sauce

Ingredients for 2 servings:

• 500 g beef fillet(s), cut in one piece from the head
• 250 g green beans
• 4 slices of bacon
• 250 g potatoes, floury
• 1 onion(s)
• 2 tbsp bacon
• 2 tbsp parsley, finely chopped
• 1 egg yolk
• 1 tbsp durum wheat semolina
• 1 pinch(s) nutmeg, freshly grated
• 150 g butter
• 2 egg yolks
• 1 small shallot(s)
• 1 shot of white wine vinegar
• 60 ml white wine
• 1 carnation(s)
• 1 bay leaf
• 1 sprig(s) chervil
• 1 pinch(s) of salt and pepper
• 1 sprig(s) tarragon
• Sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Brown the meat, season and cook in a preheated oven at 170°C (top/bottom heat) for approx. 20 minutes. Turn the meat once if necessary. Let it rest for 3 minutes. Trim and blanch the beans. Spread the bacon and roll the beans in it. Brown all over in a little butter and season. Wash the potatoes, cook them and let them steam off. Peel and finely dice the onion. Fry them in a pan with the bacon until golden brown. Add the parsley and let it cook briefly. Press the still lukewarm potatoes through a ricer, add the onion mixture, egg yolk and semolina and mix. Season with nutmeg. On a floured work surface, form 3 to 4 cm thick rolls. Cut these into 2 cm thick slices. Let cool and then fry in a pan. Clarify the butter, i.e. heat it until the whey settles on top, then strain it through kitchen paper. Pluck the herbs (without stems) and finely chop. Heat the white wine vinegar, white wine, cloves, bay leaves, herb stems, the coarsely chopped shallot, pepper, salt, and sugar in a saucepan and reduce by 2/3. Beat the reduction with the egg yolks over a pan of simmering water until frothy or creamy. Be careful not to overheat, or you’ll end up with scrambled eggs! Now slowly add the butter, stirring constantly. Add the finely chopped herbs. Season to taste. To serve: Arrange the bean buns and Macaire potatoes on a plate, divide the Chateaubriand, and drizzle with Béarnaise sauce. Enjoy!