John Myers
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Filet De Boeuf
The perfect filet de boeuf recipe with a picture and simple step-by-step instructions.
Filet de Boeuf
- 1 kg Beef fillet
- 1 shot Oil
Mashed potatoes
- 15 piece Potatoes
- 1 pinch Salt
- 200 ml Milk
- 1 pinch Pepper
- 1 pinch Nutmeg
- 1 tbsp Butter
vegetables
- 15 piece Carrots
- 1 pinch Sugar
- 1 piece Lemon untreated
- 1 pinch Salt
- 1 pinch Pepper
- 1 tbsp Butter
sauce bernaise
- 1 piece Onion
- 1 piece Tarragon branch
- 700 ml White wine
- 2 tbsp White wine vinegar
- 1 tsp Peppercorns
- 4 piece Egg yolk
- 200 g Butter
- 1 pinch Chilli (cayenne pepper)
- 1 pinch Salt
steak
- Cut the meat into steaks and fry in oil for between 5 and 7 minutes on each side of the pan, if desired.
potatoes
- Peel the potatoes and cook them in salted water until soft. After draining, add the milk, herbs and spices, butter and nutmeg. Stomp everything.
Carrots
- Peel the carrots and cook in salted water for about 10 minutes. Remove from the water, caramelize with a little sugar in the pan and season with a little lemon zest. Add the butter, salt and pepper.
sauce bernaise
- For the Bernaise sauce, peel the onions, chop them finely and put them in a saucepan with tarragon, white wine vinegar, peppercorns and white wine. Let it reduce to half. Put the reduction in a water bath and beat with the egg yolk. Add the butter. Season to taste with fresh tarragon, cayenne pepper and salt.
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