FILLET MINION WITH EXQUISITE BEARNEZ SAUCE

This type of meat is considered the most tender. Filet mignon is even called a "women's" dish, so it turns out delicious. Another great advantage of fillets is that they have almost no fat. Therefore, the finished dish, despite the tenderness and juiciness, needs a tandem with the sauce. Professional chefs serve Bearnese fillet mignon sauce.

Ingredients

• 40g. Beef tenderloin
• vegetable oil for frying (refined)
• ground black pepper
• salt to taste
• you will also need a cooking rope
• 3pcs. chicken yolks
• 100г. refined or melted butter
• 50ml. white dry wine
• 10 years of wine vinegar
• half a teaspoon of dried tarragon and fresh tarragon
• 1pc. bay leaf

Directions

1. Cut the tenderloin from the films, cut the meat into thick round pieces - at least 3.5 cm thick, and season with salt and pepper.
2. Tie each piece several times with a cooking rope. Chefs use this technique to keep the tenderloin as juicy as possible and not lose its shape during frying.
3. Heat a frying pan with a little vegetable oil, and fry the mignon fillet pieces until ruddy crust on each side, including the sides. Fry quickly so that the inside of the tenderloin remains juicy. Preheat the oven to 180 degrees in parallel.
4. Send the dish to the oven for a maximum of 5 minutes. The main task is not to overdry, the pieces should be extremely tender and juicy.
5. To prepare the sauce, you need to send the yolks in a pan, stirring vigorously with a whisk, and preheat to 80 degrees. Then add the evaporated and filtered wine with tarragon and bay leaf vinegar the day before. Thick the sauce a little and pour in the already warmed butter, add freshly sliced ​​tarragon. Be sure to monitor the temperature - it should not exceed 85 degrees to thicken the sauce.
6. Serve the mignon fillet with warm sauce.