Classic Filet Bearnaise
Yield:
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 potatoes | 6 pounds | Olive oil | 1/4 cup | Fresh thyme, chopped | 1/3 cup | Salt and pepper | as 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 vinegar | 1-1/2 cups | Dry vermouth | 1-1/2 cups | Shallots, minced | 6 Tbsp. | Tarragon, chopped | 1/2 cup | Egg yolks | 9 each | Salt and white pepper | as needed | Butter, clarified | 1-1/2 pounds | Parsley, chopped | 3 Tbsp. | | | | Beef Loin, Tenderloin Steak | 24 each | Salt and pepper | as needed | Grapeseed oil | 1/2 cup | Bamboo skewers | 48 each | Cherry tomatoes, assorted colors | 192 each | Fried parsley sprigs | 48 sprigs | Fresh thyme, chopped | 1/2 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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