Ingredients:
2 lbs filet of beef
1 tablespoon olive oil
2 cloves garlic, crushed
1 tablespoon crushed black peppercorns
2 teaspoons crushed coriander seeds
5 ounces butter
3 shallots, chopped
1/2 cup dry white wine
2 tablespoons tarragon vinegar
1 tablespoon fresh tarragon
4 egg yolks
1 tablespoon fresh lemon juice
Directions:
Preheat oven to 450F.
Tie fillet up with string to keep a good shape.
Brush with oil and rub with garlic.
Roll fillet in crushed peppercorns and coriander and season generously with salt.
Place fillet on a rack in baking pan.
Roast for 10 minutes and then reduce heat to 350F.
Roast for a further 20 minutes for medium rare or until done to taste.
Stand, tented with foil, for 10-15 minutes.
Meanwhile, make the Bearnaise: Melt butter in a small saucepan.
Continue heating until milky parts have separated.
Do not stir.
Skim off any milky sediment with a spoon and set clear butter aside.
Place shallots, wine, vinegar and tarragon in a small saucepan.
Cook rapidly until only 2 tblsps of the liquid are left.
Strain and set aside.
Place egg yolks in food processor or blender.
Process for 10 seconds.
Add lemon juice.
Process for 5 seconds.
Slowly pour the melted butter in through the chute while the motor is running.
Add seasoning and strained shallot mixture.
Process for a few seconds.
Serve peppered beef fillet with Bearnaise Sauce.
Servings: 6
Time preparation: 45 min.
Time total: 75 min.