French cuisine · Meat & Kebab

Tournedos with Béarnaise Sauce

Beef tenderloin medallions with whipped béarnaise made from a tarragon reduction and thick Pont-Neuf fries.

Ingredients · for 4 servings

• 4 beef tenderloin medallions (approx. 180 g each)
• 800 g waxy potatoes
• 250 g butter
• 4 egg yolks
• 2 shallots
• 1 bunch tarragon
• 100 ml white wine vinegar
• 100 ml dry white wine
• 1 l oil for deep-frying
• Salt, pepper

Instructions

1. Peel the potatoes and cut into 1.5 cm thick batons, rinse thoroughly, pat dry and blanch in oil heated to 150°C (300°F) for 6 min., then drain.
2. Finely dice the shallots and reduce with the vinegar, white wine, peppercorns and the tarragon stems uncovered for 8 min. down to 3 tbsp liquid, then strain through a sieve.
3. Slowly melt the butter and skim off the white residue at the bottom; whisk the egg yolks with the cooled reduction over a water bath for 4–5 min. until foamy and the mixture holds a trace of the whisk.
4. Whisk in the clarified butter drop by drop until the béarnaise is thick and glossy, season with chopped tarragon and salt, and keep lukewarm.
5. Pat the medallions dry and fry in a hot pan for 3 min. per side, then let rest for 5 min.; meanwhile deep-fry the fries at 180°C (350°F) for 3 min. until golden brown and salt them.
6. Arrange the tournedos on warmed plates, spoon the béarnaise alongside and serve with the hot Pont-Neuf fries.