Fillet of Beef in Bearnaise Sauce with Potato Balls and Sugar Snap Peas

5 from 2 votes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 198 kcal


For the bernaise sauce

  • 1 piece Shallot
  • 1 tsp Peppercorns
  • 1 tsp Oil
  • 4 piece Tarragon stalks
  • 3 tbsp Vinegar
  • 100 ml White wine
  • 4 piece Egg yolk
  • 200 ml Clarified butter
  • Salt
  • Pepper
  • Lemon juice

For the beef fillet

  • 1 kg Beef fillet

For the vegetables

  • 1 bunch Baby carrots
  • 200 g Snow peas

For the crispy potato balls

  • 200 g Purple potatoes
  • 100 g Cornflakes
  • 100 g Flour
  • 3 piece Egg yolk
  • Nutmeg
  • 200 ml Fat for deep-frying


Béarnaise sauce

  • Peel the shallot and cut into fine rings. Coarsely mash the peppercorns in a mortar. Sweat both without color in the oil. Add 1 tarragon stick, vinegar and white wine, reduce to 100 milliliters and allow to cool.
  • Put the egg yolks in a beater, pour the reduction through a sieve. Whip creamy over the hot water bath. Let cool down. Chop the rest of the tarragon.
  • Mix in lukewarm clarified butter first drop by drop, then in a thin stream. Season with chopped herbs, salt, pepper and lemon juice.

Beef fillet

  • Cut the beef fillet into 200 gram pieces and fry as desired. Sear the medium for 3 minutes on each side.
  • Then wrap in aluminum foil to rest and let it rest for 10 minutes in the oven at 70 degrees.


  • Peel and cook baby carrots until they are firm to the bite. Snow peas only need to be cooked very briefly. Then season with a little butter, salt and pepper and fry briefly.

Crispy potato balls

  • Boil potatoes like jacket potatoes. Then peel and mash the potatoes. Then season the mashed potatoes well with salt, pepper and nutmeg.
  • Then shape the mashed potatoes into balls of about the same size. The balls are first rolled in flour, then in the egg yolk and then in the corn flakes.
  • Finally, fry the balls in deep-frying oil at about 200 degrees for about 10 minutes.


Serving: 100gCalories: 198kcalCarbohydrates: 0.1gProtein: 15.6gFat: 14.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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