When in Paris for the holidays great food, inspiration and temptations are everywhere!! It is so difficult to resist… You will have the complete story of my gourmet holidays with the family in Paris very soon…
For Christmas Day, we were a small family crowd and I was wondering what would be a great simple main course.I got the idea from a close restaurant menu to make a simple fast very gourmet tenderloin filet with one of these uniquely French cuisine meat sauces.
For sure, the excellent tenderloin steak becomes a gourmet treat when completed with the great béarnaise sauce, where the zesty fresh tarragon leaves have melted in a wonderful delicate smooth mixture… the queen of the mayonnaises.
Probably my description does not reflect the perfect combination of flavors of the two together, so please try it to bring a delight to your next dinner for two, four or six guests!
Ingredients : serves 4
- 4 beautiful medium thickness tenderloins
- steak spices (about 1 teaspoon)
- olive and butter for the pan
- 2 sticks of butter, cubed
- 2 to 3 shallots finely chopped
- 4 to 5 Tbsp fresh tarragon leaves roughly chopped and bruised
- 2 Tbsp fresh chervil lease roughly chopped (optional)
- 1 cup white wine vinegar
- 3 egg yolks
- 1 teaspoon fresh ground pepper
How to make it
Start the sauce : In a small saucepan melt the butter.Strain through a mesh and reserve.
In a second small saucepan, heat tarragon leaves, shallots, peppercorn, vinegar and cook to reduce the mixture till liquid has almost dried up, should be 8/10 consistency. Let it cool. Then add egg yolks and whisk it strongly.
Place the small saucepan over a second one of boiling water, whisk the mixture constantly till you get mayonnaise consistency.
Remove from heat, gradually add the butter in few steps, making sure you continue to whisk at each one, till your sauce is smooth and velvety.
The steaks in my way:
Grease your pan and heat over medium high heat. Sprinkle spices over steaks. When the pan is hot. I add the steaks and seal them turning on each side quickly. Then cook it 2 minutes per side for medium rare (when blood is coming up on the top of the steak they are done at medium. If you like it well done add 2 minutes more per side. I also use a meat thermometer for better results.
Place steaks on each plate, top with a Tbsp of sauce, add garlicky green beans and potatoes sauté!!
Et voila”….. C’est super …. formidable!! You are a great French Chef!!!