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Classic Filet Bearnaise
RecipeBeef Cuts
Classic Filet Bearnaise
Oven-Roasted Fingerling Potatoes 

To make Oven-Roasted Fingerling Potatoes: Simmer potatoes about 15 minutes or until tender but not falling apart; drain and cut in half lengthwise. Toss with oil, thyme, salt and pepper; spread on sheet pan. Roast in 450°F oven about 10 minutes or until potatoes are golden.

Yield: 12 cups
Fingerling potatoes6 pounds
Olive oil1/4 cup
Fresh thyme, chopped1/3 cup
Salt and pepperas needed
Bearnaise Sauce: 

To make Béarnaise Sauce: In nonreactive saucepan, combine vinegar, vermouth, shallots and 6 Tbsp. tarragon. Reduce by two-thirds. Strain liquid and whisk with egg yolks, salt and pepper in a nonreactive bowl. Place bowl over low heat and whisk constantly until mixture is thick and light. Remove from heat and whisk in butter in a steady stream until sauce is smooth and thick. Whisk in 2 Tbsp. tarragon and the parsley; adjust seasoning. Sauce can be held over warm water, covered, for 1 1/2 hours.

Yield:  about 6 cups

For each serving, to order: Season 1 steak with salt and pepper. Heat 1 tsp. oil in sauté pan until hot; sear steak on both sides. Place in 400°F oven until cooked to medium rare or desired doneness. On each of 2 bamboo skewers, thread 4 tomatoes. Roast in oven 2-3 minutes or until warm. Plate steak with tomato skewers and 1/2 cup Oven-Roasted Fingerling Potatoes. Spoon 1/4 cup Béarnaise Sauce over steak, garnish with 2 parsley sprigs and 1 tsp. thyme.

Tarragon or white wine vinegar1-1/2 cups
Dry vermouth1-1/2 cups
Shallots, minced6 Tbsp.
Tarragon, chopped1/2 cup
Egg yolks9 each
Salt and white pepperas needed
Butter, clarified1-1/2 pounds
Parsley, chopped3 Tbsp.
Beef Loin, Tenderloin Steak24 each
Salt and pepperas needed
Grapeseed oil1/2 cup
Bamboo skewers48 each
Cherry tomatoes, assorted colors192 each
Fried parsley sprigs48 sprigs
Fresh thyme, chopped1/2 cup

Nutrition information per serving: 817 calories; 51 g fat(25 g saturated fat; 9 g monounsaturated fat); 288 mg cholesterol; 119 mg sodium; 28 g carbohydrate; 3.3 g fiber; 54 g protein; 15.1 mg niacin; 1.2 mg vitamin B6; 2.8 mg vitamin B12; 4.9 mg iron; 59.8 mg selenium; 9.4 mg zinc; 246.5 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber
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