Chateaubriand with Bacon Beans, Macaire Potatoes and Bearnaise Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g beef fillet (s), cut from the head in one piece
- 250 g beans, reen
- 4 slices bacon
- 250 g potato (s), floury
- 1 onion (s)
- 2 tablespoon bacon
- 2 tablespoon parsley, finely chopped
- 1 egg yolk
- 1 tablespoon semolina, (durum wheat semolina)
- 1 pinch (s) nutmeg, freshly grated
- 150 g butter
- 2 egg yolks
- 1 small shallot (s)
- 1 dash vinegar, (white wine vinegar)
- 60 ml white wine
- 1 clove (s)
- 1 bay leaf
- 1 sprig chervil
- 1 pinch (s) salt and pepper
- 1 sprig tarragon
- sugar
Print Recipe
Pin Recipe Instructions
- Sear the meat, season and cook in a preheated oven at 170 ° C for about 20 minutes. If necessary, turn the meat once. Let rest for 3 minutes.
- Clean and blanch the beans. Spread out the bacon and roll the beans in it. Fry all over in a little butter and season.
- Wash, cook and let the potatoes evaporate.
- Peel and finely dice the onion. Fry these in a pan with the bacon until golden. Add the parsley and let it sauté briefly. Press the still lukewarm potatoes through the press, add the onion mixture, egg yolk and semolina and mix. Season with nutmeg. Form rolls 3 to 4 cm thick on a work surface dusted with flour. Cut this into 2 cm thick slices. Let it cool down and fry it in a pan later.
- Clarify butter, i.e. heat it until the whey settles on top and then strain through kitchen paper. Pluck herbs (without stems) and cut finely.
- Heat white wine vinegar, white wine, clove, bay leaf, herb stalks, the coarsely chopped shallot, pepper, salt and sugar in a saucepan and reduce by 2/3. Beat the reduction with the egg yolks on a water bath until frothy / creamy. Be careful not to get too hot, otherwise there will be scrambled eggs! Now slowly add the butter, stirring constantly. Add the finely chopped herbs. Season again to taste.
- Serving:
- Arrange the bean buns and the Macaire potatoes on a plate, divide the Chateaubriand and nappate with the bearnaise sauce. Good Appetite!
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