John Myers
Contents
show
Fillet of Beef in Bearnaise Sauce with Potato Balls and Sugar Snap Peas
The perfect fillet of beef in bearnaise sauce with potato balls and sugar snap peas recipe with a picture and simple step-by-step instructions.
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 Sugar snap
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.
vegetables
- 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.
Facebook Comments