John Myers
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Lamb Fillet with Herbs À La Charles with Carrots
The perfect lamb fillet with herbs à la charles with carrots recipe with a picture and simple step-by-step instructions.
lamb
- 1 kg Lamb fillet
- 0,5 tbsp Clarified butter
- 1 shot Oil
- 1 tbsp Butter
- 1 pinch Salt and pepper
sauce bernaise
- 3 piece Egg yolk
- 1 Splash Lemon
- 250 g Frozen butter
- 5 tbsp Cream
- 0,5 bunch Tarragon
- 1 pinch Salt and pepper
Side dishes
- 20 piece Small potatoes
- 300 g Carrots
- 300 g Snow peas
- 300 g Mushrooms
- 1 tbsp Butter
- 1 pinch Salt
- 1 pinch Pepper
lamb
- Fry the lamb fillet in clarified butter, a little oil and pure butter. Pepper and salt. Then put the fan in the oven for about 20-25 minutes at 170 ° C.
sauce bernaise
- Set up a water bath for the Bernaise sauce. Beat 3 egg yolks with 2 tablespoons of water and a squeeze of lemon in the saucepan and heat on a low level over the water bath.
- Now add the 250 g frozen butter in small pieces, 5 tablespoons cream, tarragon, salt and pepper, also stirring constantly.
Side dishes
- For the side dishes, peel and cook the potatoes, then toss in butter and brown.
- Clean, blanch and season the vegetables, also toss in butter. Simply cook the vegetables in a pan and season well.
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