RecipeDB

Cooking in progress....

Peppered Beef Fillet With Bearnaise Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)65.9505
Energy (kCal)1630.771
Carbohydrates (g)126.2951
Total fats (g)105.7459
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450F. | 2. Tie fillet up with string to keep a good shape. | 3. Brush with oil and rub with garlic. | 4. Roll fillet in crushed peppercorns and coriander and season generously with salt. | 5. Place fillet on a rack in baking pan. | 6. Roast for 10 minutes and then reduce heat to 350F. | 7. Roast for a further 20 minutes for medium rare or until done to taste. | 8. Stand, tented with foil, for 10-15 minutes. | 9. Meanwhile, make the Bearnaise: Melt butter in a small saucepan. | 10. Continue heating until milky parts have separated. | 11. Do not stir. | 12. Skim off any milky sediment with a spoon and set clear butter aside. | 13. Place shallots, wine, vinegar and tarragon in a small saucepan. | 14. Cook rapidly until only 2 tblsps of the liquid are left. | 15. Strain and set aside. | 16. Place egg yolks in food processor or blender. | 17. Process for 10 seconds. | 18. Add lemon juice. | 19. Process for 5 seconds. | 20. Slowly pour the melted butter in through the chute while the motor is running. | 21. Add seasoning and strained shallot mixture. | 22. Process for a few seconds. | 23. Serve peppered beef fillet with Bearnaise Sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    filet beef 2 110.56299999999999 0.1701 16.6298 4.8421
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    garlic 2 cloves crushed 8.94 1.9836 0.3816 0.03
    black peppercorn 1 tablespoon crushed - - - -
    coriander seed 2 teaspoons crushed 10.728 1.9796 0.4453 0.6397
    butter 5 ounces 807.975 37.1243 25.2457 68.04
    shallot 3 chopped 345.6 80.64 12.0 0.48
    white wine 1/2 cup - - - -
    tarragon vinegar 2 tablespoons - - - -
    tarragon 1 tablespoon 5.31 0.904 0.4099 0.1303
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition