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French Beef Fillet with Norway Lobster, Sweet Potato Puree and Bernaise Sauce

5 from 5 votes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 26 kcal

Ingredients
 

puree

  • 10 Pc. Sprigs of thyme
  • 1 Pc. Clove of garlic
  • 1 kg Norway lobsters
  • 500 g Sweet potatoes
  • 0,2 l Coconut milk
  • 0,3 l Milk
  • 1 Pr Cinnamon
  • Salt
  • Pepper

spinach

  • 800 g Spinach leaves
  • Nutmeg
  • Salt
  • Pepper
  • 3 Pc. Shallots
  • Butter

sauce bernaise

  • 250 g Butter
  • 3 Pc. Egg yolk
  • 50 ml Tarragon vinegar
  • 100 ml White wine
  • 2 Pc. Shallots
  • 3 Pc. Tarragon sprigs
  • 1 Bd Chervil

Cocktail tomatoes

  • 10 Pc. Cocktail tomatoes
  • 2 tbsp Olive oil
  • Fleur de sel
  • Pepper

Lemon parsley butter

  • 50 g Butter
  • 1 tbsp Chopped parsley
  • 1 Pc. Clove of garlic
  • 1 tsp Lemon juice
  • Salt

Instructions
 

  • Rub the meat with coarse sea salt and cut into 5 slices of around 200g. Tie with kitchen twine and refrigerate.
  • Remove the head, scissors and intestines from the Norway lobsters Lift the meat slightly out of the shell so that it can be removed from the shell more easily when eating and refrigerate.
  • Peel the sweet potatoes and cut into cubes (the smaller the cubes, the shorter the cooking time). Put the coconut milk and milk in a saucepan, add the potatoes and cook on medium heat until the potatoes are cooked through. Add cinnamon and salt and mash with a pounder.
  • Wash and dry the spinach. Melt the butter in a saucepan, sauté the shallots and gradually add the spinach and sauté. Season to taste with salt, pepper and nutmeg.
  • Wash the cocktail tomatoes and score at the bottom so that they split open evenly. Place in a heat-resistant dish, cook with olive oil, salt and pepper in a preheated oven at 180 degrees fan-assisted for 12 minutes.

sauce bernaise

  • Remove the leaves from the tarragon stalks. Put the stalks with vinegar, white wine, peppercorns and shallots in a small saucepan and simmer over medium heat.
  • Reduce the liquid by a third and allow to cool. Melt the butter slowly over a low heat. Heat the water bath to 75–80 degrees.
  • Mix the egg yolks with the cooled reduction in a water bath until frothy until a fine-pored dimension is formed. Add the butter drop by drop, then slowly pour in again. Season to taste with tarragon, chervil, salt and pepper. Keep warm at 50 degrees.

Beef fillet

  • Preheat the oven to 90 degrees circulating air. Take the beef fillet out of the refrigerator 30 minutes before frying. In a pan, heat the clarified butter or oil as you like.
  • Fry the fillet slices depending on the cooking point. While frying, add the sprigs of thyme and garlic to the pan and pour the gravy from time to time.
  • Then pepper the meat and let it rest in the oven on a wire rack for about 10 minutes.

Norway lobsters

  • Prepare the grill to approx. 250 degrees. Brush the langoustines with the lemon and parsley butter and grill for approx. 4–5 minutes on the underside (shell side).

Lemon parsley butter

  • Mix all ingredients with a fork.

Nutrition

Serving: 100gCalories: 26kcalCarbohydrates: 4.4gProtein: 1.2gFat: 0.3g
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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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