Chateaubriând with Baby Carrots

For the fillet

1. Cut the beef fillet into approx. 200 g portions and fry briefly in hot oil. Then place the meat on a baking sheet and gently cook at 85 ° C for about 20-25 minutes (it is best to monitor the core temperature with a meat thermometer, it should be 55-65 ° C. Then take the meat out of the oven and wrap it in aluminum foil Let rest for 5 minutes – then cut open.

For the sauce

1. For the sauce, first peel the shallots, chop them finely and sweat them lightly in a little butter. But they are not allowed to get any color. Then pour in the wine and vinegar and add 2 tablespoons of the tarragon and chervil. Let it cook until it is reduced to 2 tablespoons of liquid. Then pour through a sieve and set aside.

1. Melt the butter, but don’t let it get too hot and then beat the egg yolks in a double boiler with the water until they are light and creamy. Now stir in the butter first drop by drop, later in a thin stream, always making sure that the butter is first stirred in before new butter is added.

1. When the butter is completely stirred in (can take 20 minutes), add a splash of lemon juice and salt and pepper to taste. Finally, carefully stir in the herb-wine reduction and add the remaining freshly chopped tarragon.

Ginger carrots

1. First peel the carrots and cut off the greens up to 1 cm and place in a baking dish together with a little olive oil, the ginger and the shallots and cook in the oven at approx. 180 ° C for about 45 minutes. Turn the vegetables every now and then and add the maple syrup about 10 minutes before the end of the baking time and mix well (be careful with the syrup – it quickly becomes too dominant in taste).