This is not a recipe for fake fillet. Only the order of the cooking method has been reversed. The fillet doesn`t just have to be real, it has to be of exceptional quality and cleanly pared.
Take the meat out of the refrigerator about 2 hours before preparation so that it warms up to room temperature. Preheat the oven to 120 ° and place a flat dish on which the meat will later be placed in it. The temperature must never be higher and the oven must be able to hold it.
Then you bring the meat into shape, possibly with kitchen twine, and rub it completely with the soft butter. Now you put it on this mold for 35-40 minutes and turn it every 10 minutes. You can now prepare the side dishes and the sauce.
For the sauce, reduce the wine and vinegar with the herbs and shallot to 1/3 of the amount, pour through a sieve and set aside the stock. Carefully whip the egg yolks in a water bath until frothy. The water shouldn`t touch the pot and shouldn`t boil. Now slowly pour in the previously clarified butter in a fine stream, beating with the whisk until you have a thick mass. Now slowly add the wine-vinegar reduction, beating more and more, season with salt and pepper and stir in the parsley. Arrange the whole thing in such a way that the cooking time of the fillet in the oven is now over.
Remove the fillet and quickly fry it on all sides in foaming butter, sprinkle with fleur de sel and a little pepper and serve immediately with the bearnaise.
Duchess potatoes and fine vegetables such as green beans and asparagus could be served as side dishes. But why not serve curry lentils with it?
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