Ingredienti
Filetto di vitello500 grams
Aglio2 cloves
Olio d'oliva2 tablespoons
Sale1 teaspoon- Egg yolks3 yolks
- Green onion, chopped5 stalks
Burro100 grams
Aceto bianco7 tablespoons- Parsley bunch, finely chopped0.3 bunch
- Tarragon, finely chopped0.5 bunch
- Peppercorn1 teaspoon
Passi
- 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 minUtensili necessari:
Padella - 2
In another frying pan, melt the butter over low heat.
5 minUtensili necessari:Padella - 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 minUtensili necessari:
Pentola
Colino - 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 minUtensili necessari:PentolaPentola - 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 minUtensili necessari:
Ciotola per mescolare - 6
To prepare the steak, preheat the oven to 260 degrees Celsius.
5 minUtensili necessari:
Forno - 7
Place the garlic in a small bowl, sprinkle with salt, then mash and add the pepper and a tablespoon of oil.
5 minUtensili necessari:Ciotola per mescolare - 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 minUtensili necessari:🍳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 minUtensili necessari:Forno - 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
Fatti nutrizionali
Filetto di vitelloper 100gAglioper 100gOlio d'olivaper 100gSaleper 100gBurroper 100gAceto biancoper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.