Classic Chateaubriand with Bearnaise sauce

Ingredients for 4 servings:

• 600 g beef fillet(s), best quality, from the upper middle cut
• Fleur de Sel
• 50 ml white wine vinegar
• 100 ml white wine
• ½ bunch tarragon, finely chopped
• ½ bunch chervil, finely chopped
• 1 shallot(s), roughly chopped
• 250 g clarified butter
• 3 egg yolks
• ½ bunch parsley, flat, very finely chopped
• 1 tbsp butter, soft
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

This is not a recipe for fake fillet. The cooking method has simply been reversed. The fillet must not only be authentic, but of exceptional quality and neatly trimmed. Remove the meat from the refrigerator about two hours before cooking to allow it to warm to room temperature. Preheat the oven to 120°C and place a shallow dish inside, where the meat will later be placed. The temperature must not exceed this, and the oven must be able to maintain it. Then shape the meat, possibly using kitchen string, and rub it all over with softened butter. Now place it in this dish for 35-40 minutes, turning it every ten minutes. Meanwhile, prepare the side dishes and the sauce. For the sauce, reduce the wine and vinegar with the herbs and shallot to 1/3 of the volume, strain through a sieve, and set the liquid aside. Carefully beat the egg yolks in a double boiler until frothy. The water should not touch the pan and should not boil. Now slowly pour in the clarified butter in a thin stream, whisking continuously until a thick mixture forms. Slowly add the wine and vinegar reduction, whisking continuously. Season with salt and pepper, and stir in the parsley. Time the process so that the fillet is now at the end of its cooking time in the oven. Remove the fillet and quickly sear it on all sides in foaming butter until lightly crispy, sprinkle with fleur de sel and a little pepper, and serve immediately with the Béarnaise sauce. Side dishes include duchess potatoes and fine vegetables such as green beans and asparagus. But why not try serving it with curried lentils?