Beef tournedos with Bearnaise sauce and potatoes fried with garlic
8 servings
60 minutes
Beef tournedos with Béarnaise sauce and garlic-fried potatoes is a true embodiment of French gastronomy. The tender and juicy beef tenderloin is seared to a perfect golden crust and then finished in the oven, revealing its deep flavor. The Béarnaise sauce, made with butter, tarragon, and shallots, adds a refined creamy texture with subtle sweet-sour notes. Crispy potatoes fried in duck fat and seasoned with garlic, parsley, and shallots harmoniously complement the meat. This dish is perfect for a festive dinner or romantic evening, captivating gourmets with its sophisticated taste and elegant presentation.
1
Peel the potatoes, cut them into cubes, rinse and dry. Heat duck fat in a pan and fry the potatoes until they color, then reduce the heat.
- Potato: 1.2 kg
- Duck fat: 700 g
2
Prepare Béarnaise sauce. Melt butter in a saucepan over low heat to separate the fat from the milk. Clean shallots, finely chop, add vinegar, grated pepper, and tarragon stems, and reduce by ¼.
- Butter: 480 g
- Shallots: 150 g
- Red wine vinegar: 220 ml
- Grated pepper: 120 g
- Tarragon: 60 g
3
Separate the yolks from the whites, place the yolks in a saucepan, add water and whisk, add the shallot reduced in vinegar and the tarragon stem, put on the stove and whisk until a creamy mass forms. Remove from heat, slowly pour in the butter while whisking, strain through a sieve, add spices to taste and chopped tarragon leaves.
- Chicken egg: 12 pieces
- Butter: 480 g
- Shallots: 150 g
- Tarragon: 60 g
- Salt: to taste
- Ground black pepper: to taste
4
Clean and finely chop the shallots. Peel and crush the garlic. Wash, dry, and chop the parsley.
- Shallots: 150 g
- Garlic: 24 g
- Parsley: 24 g
5
Cut small pieces, an inch thick, across the grain. Heat olive oil in a pan, season the tournedos with pepper, and sear on all sides, then salt and cook in the oven to desired doneness.
- Beef tenderloin: 1080 g
- Olive oil: 100 ml
- Grated pepper: 120 g
- Salt: to taste
6
When the potatoes are ready, add shallots, garlic, parsley, and season with salt and pepper. Serve the potatoes and meat on a plate, with the sauce on the side.
- Potato: 1.2 kg
- Shallots: 150 g
- Garlic: 24 g
- Parsley: 24 g
- Salt: to taste
- Ground black pepper: to taste