Ingrédients
Filet de veau500 grams
Ail2 cloves
Huile d'olive2 tablespoons
Sel1 teaspoon- Egg yolks3 yolks
- Green onion, chopped5 stalks
Beurre100 grams
Vinaigre blanc7 tablespoons- Parsley bunch, finely chopped0.3 bunch
- Tarragon, finely chopped0.5 bunch
- Peppercorn1 teaspoon
Mesures
- 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 minutesMatériel requis:
Poêle à frire - 2
In another frying pan, melt the butter over low heat.
5 minutesMatériel requis:Poêle à frire - 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 minutesMatériel requis:
Marmite
Passoire - 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 minutesMatériel requis:MarmiteMarmite - 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 minutesMatériel requis:
Bol de mélange - 6
To prepare the steak, preheat the oven to 260 degrees Celsius.
5 minutesMatériel requis:
Four - 7
Place the garlic in a small bowl, sprinkle with salt, then mash and add the pepper and a tablespoon of oil.
5 minutesMatériel requis:Bol de mélange - 8
Brush the veal fillet with the garlic mixture and let it marinate for 30 minutes.
30 minutes - 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 minutesMatériel requis:🍳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 minutesMatériel requis:Four - 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 minutes - 12
To serve the dish, place the veal fillet on individual plates and pour the sauce over it.
5 minutes
Faits nutritionnels
Filet de veaupour 100gAilpour 100gHuile d'olivepour 100gSelpour 100gBeurrepour 100gVinaigre blancpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.