John Myers
Contents
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Ingredients
Beef fillet
- 1,5 kg Beef fillet
- Rosemary
- Thyme
- Garlic
- Butter
béarnaise sauce
- 2 cl White wine
- 2 tbsp Herb vinegar
- 1 Shallot
- 2 Branches Tarragon
- 4 Peppercorns
- 3 Egg yolk
- 150 g Cold butter
Fan potatoes
- 10 Potatoes big
- 100 g Herb butter
Vegetable spaghetti
- 3 Zucchini
- Salt
- Pepper
- Butter
Instructions
Beef fillet
- Wash beef fillet, pat dry and vacuum seal together with sprigs of rosemary and thyme.
- Heat the sous vide device (water bath) to a water temperature of 56 ° C. When the temperature is reached, let the vacuum bag soak in the water bath for about 2 to 5 hours.
- Then heat the clarified butter together with rosemary, thyme and garlic in a pan and sear the cooked meat on each side for about 3 minutes.
béarnaise sauce
- Bring the wine, vinegar, 1 sprig of tarragon, the chopped shallot, a pinch of salt and the crushed peppercorns to the boil in a small pan, reduce the heat and reduce the liquid to 3 tbsp.
- Strain the reduction in a thin-walled bowl and allow to cool.
- Add the egg yolks to the chilled reduction and whisk with a whisk over a hot water bath (approx. 3 minutes) until the mixture becomes frothy.
- Add the butter in portions while stirring. If the butter is added in a liquid state, it must not be too hot! Refine the sauce with tarragon to taste.
Fan potatoes
- Preheat the oven to 180 ° C.
- Peel the potatoes and cut into a fan shape with a sharp knife.
- Place baking foil on the wire rack, spread the potatoes on top, season with salt, brush with half of the herb butter and bake for 45 minutes. Then brush with the rest of the herb butter and bake for another 30 minutes.
- Just before the end, add a little more grill heat until the potatoes are golden brown.
Vegetable spaghetti
- Peel the zucchini and cut into spaghetti with a spiral cutter. Sauté them in butter until they are firm to the bite. Season to taste with salt and pepper.
Nutrition
Serving: 100gCalories: 187kcalCarbohydrates: 0.1gProtein: 17.8gFat: 12.7g
