Ingredients
Veal Fillet500 grams
Garlic2 cloves
Olive oil2 tablespoons
Salt1 teaspoon- Egg yolks3 yolks
- Green onion, chopped5 stalks
Butter100 grams
White vinegar7 tablespoons- Parsley bunch, finely chopped0.3 bunch
- Tarragon, finely chopped0.5 bunch
- Peppercorn1 teaspoon
Steps
- 1
To prepare the sauce, pour the white vinegar into a frying pan, add the green onion, parsley, and tarragon, and stir the ingredients continuously over low heat for 10 minutes until the liquid evaporates, leaving about 3 tablespoons.
10 minRequired Tools:
Frying Pan - 2
In another frying pan, melt the butter over low heat.
5 minRequired Tools:Frying Pan - 3
In a pot, place the egg yolks, and strain the green onion mixture over them using a fine strainer. Press the mixture with a spoon to extract as much liquid as possible before discarding the strained vegetables. Then add salt and pepper to the pot.
10 minRequired Tools:
Pot
Strainer - 4
Place the pot inside a larger pot containing boiling water and put both pots on the heat. Stir the sauce until it thickens, then remove the pot from the heat.
10 minRequired Tools:PotPot - 5
Slowly add the melted butter and a pinch of chopped tarragon. Stir the mixture and pour the béarnaise sauce into a serving bowl.
5 minRequired Tools:
Mixing Bowl - 6
To prepare the steak, preheat the oven to 260 degrees Celsius.
5 minRequired Tools:
Oven - 7
Place the garlic in a small bowl, sprinkle with salt, then mash and add the pepper and a tablespoon of oil.
5 minRequired Tools:Mixing Bowl - 8
Brush the veal fillet with the garlic mixture and let it marinate for 30 minutes.
30 min - 9
Heat the remaining oil in a baking tray over medium heat and place the fillet slices in it, cooking on the stove until browned on both sides.
10 minRequired Tools:🍳Baking Tray - 10
Then place the tray in the oven for 10 minutes, until cooked through. If you prefer the meat rare, the tray should be placed in the oven for a shorter time.
10 minRequired Tools:Oven - 11
Remove the meat from the oven and place it on a large plate. Cover with aluminum foil and let it rest for 15 minutes.
15 min - 12
To serve the dish, place the veal fillet on individual plates and pour the sauce over it.
5 min
Nutrition Facts
Veal Filletper 100gGarlicper 100gOlive oilper 100gSaltper 100gButterper 100gWhite vinegarper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.