Beef Tenderloin with Béarnaise Sauce and Garlic Sautéed Potatoes

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Beef Tenderloin with Béarnaise Sauce and Garlic Sautéed Potatoes

Ingredients

Veal Tenderloin - 2 lbs
Olive Oil - 3 fl oz
Duck Fat - 24.7 oz
Salad Potatoes - 2 lbs
Butter - 16.9 oz
Shallot - 5.3 oz
Farm fresh eggs - 12 pieces
Dry White Wine - 11 fl oz
Red Wine Vinegar - 7 fl oz
Tarragon - 2.1 oz
Ground ancho chili pepper - 4.2 oz
Bay leaf - 2.1 oz
Parsley - 0.8 oz
Garlic - 0.8 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the potatoes, cut them into cubes, rinse, and dry. Heat the duck fat in a skillet and sauté the potatoes until they start to color, then reduce the heat.

Step 2

Prepare the Béarnaise sauce. Melt the butter in a saucepan over low heat, allowing the fat to separate from the milk. Peel and finely chop the shallots, add vinegar, ground pepper, and tarragon stems (with leaves removed), and reduce by half.

Step 3

Separate the yolks from the whites, place the yolks in a saucepan, add water, and whisk. Add the shallots reduced in vinegar and the tarragon stem, place on the stove and whisk until a creamy consistency is achieved. Remove from heat, while whisking, slowly pour in the melted butter, strain through a sieve, add spices to taste, and the chopped tarragon leaves.

Step 4

Peel and finely chop the shallots. Peel and crush the garlic. Wash, dry, and chop the parsley.

Step 5

Cut small pieces of the tenderloin, about the thickness of a finger, cutting across the grain. Heat olive oil in a skillet, season the tenderloin with pepper and sauté on all sides, then salt and cook in the oven to the desired doneness.

Step 6

When the potatoes are ready, add the shallots, garlic, and parsley, season with salt and pepper. Serve the potatoes and meat on a plate, with the sauce served separately.