CookEat Recipe
Filet Mignons Béarnaise Sauce
Six broiled beef filet mignons on round toasts with Béarnaise over and tomato sauce around. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2149. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use selected beef endpoint, pasteurized yolks and prompt safe No34 service, safely reheat No16 aliquot if cooled. Limites : Raw beef 907 g precedes trim loss. Toast size, little oil, Béarnaise output and applied quantity are unspecified. Half-gill 59 mL tomato sauce is for all six assemblies, not a per-person or photographed-helping dose. No source raw-liquid yield or achieved endpoint is claimed.
Method
Steps
Step 1
Prepare FULL No 16 ONCE. Melt 57 g butter and add 113 g uncooked cured lean pork ham in small dice, TWO sliced carrots, TWO sliced onions, ONE chopped leek, TWO chopped parsley branches, ONE chopped celery branch, TWO cloves, ONE teaspoon whole black peppercorns, HALF a bay sprig, HALF a thyme sprig, ONE chopped green pepper and ONE crushed small garlic clove. Add ONE tablespoon salt and ONE SCANT tablespoon POWDERED sugar WITH these solids BEFORE browning for TWELVE minutes.
Step 2
Stir in FOUR tablespoons flour and cook FIVE minutes. Add 1900 mL plain CANNED tomatoes and 950 mL cold water. Cover and simmer gently for NINETY minutes. Pass through a sieve and then clean cheesecloth, removing all original ham, vegetable and aromatic solids. Measure only the required FINISHED sauce; raw starting liquid does not establish yield. Cool surplus promptly in shallow containers and refrigerate.
Step 3
Prepare FULL No 34 ONCE. Slowly reduce FOUR finely chopped shallots, ONE chopped fresh tarragon branch, TWO tablespoons white-wine vinegar and ONE teaspoon crushed WHITE pepper TO HALF. Press through a clean fine strainer into a small saucepan. Off direct high heat, add TWO verified pasteurized yolk equivalents and whisk FOUR minutes while keeping BELOW boiling. Gradually whisk in 71 g warm melted butter until emulsified.
Step 4
Season No 34 with 0.25 teaspoon salt and 0.125 teaspoon cayenne, the qualified source-saltspoon estimates. Whisk ONE further minute, then add HALF teaspoon chopped parsley. Keep warm without boiling and serve promptly; discard leftover Béarnaise rather than adopting undefined holding.
Step 5
Trim 907 g beef filet and cut into SIX even pieces, flatten and season with ONE teaspoon salt and HALF teaspoon pepper. Rub lightly with OLIVE oil, amount unspecified. Broil THREE minutes on each side as a guide, continuing to the selected 71°C beef endpoint.
Step 6
Arrange SIX freshly prepared round toast pieces on the dish and put ONE filet on EACH. Pour the actual prepared No 34 sauce OVER the filets, amount unspecified. Measure 59 mL FINISHED No 16 sauce and serve hot AROUND the full six assemblies. No parent yield or equal per-filet sauce dose is assumed.
Cooked it? Rate it.
Cooked 0 times