John Myers
Fillet Platter with Hollandaise Sauce
The perfect fillet platter with hollandaise sauce recipe with a picture and simple step-by-step instructions.
- 100 gr Gruyere cheese
- 500 g Broccoli florets
- Salt
- Pepper
- 500 g Beef fillet
- 250 g Pork tenderloin
- 250 g Turkey fillet
- 3 tbsp Clarified butter
- 1 bag Preparation for hollandaise sauce
- 100 g Whipped cream
- 70 g Butter
- 1 Splash Worcester sauce
- Grate the cheese. Clean and wash broccoli and cut into florets. Cover and cook in a little boiling salted water for about 6 minutes. Drain.
- Wash the meat, pat dry and cut into 4 medallions each. Fry in hot clarified butter in 1-2 pans on each side for about 3 minutes.
- Stir the sauce powder in 1/8 l water and bring to the boil. Pour in the cream, bring to the boil again. Remove from the heat and only beat 70g butter in pieces. Season to taste with Worcester sauce, salt and pepper.
- Season the medallions with salt and pepper and place on a large ovenproof plate or in a gratin dish. Toss the broccoli in hot frying fat and add.
- Spread the hollandaise over the meat and broccoli. Scatter cheese on top. Gratinate under the hot grill or in the oven at high heat for about 5 minutes. Croquettes or duchess potatoes and a cool white wine go well with this
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