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Beef Noisettes with Sauce Remi
Pan-fried beef-tenderloin noisettes on toast with mint and olive Béarnaise.
Method
Steps
Step 1
For the Béarnaise, peel and finely chop the four small shallots and wash and chop the one fresh tarragon branch. Freshly crush whole white peppercorns and measure one teaspoon freshly crushed white pepper for the sauce. Put these in a small saucepan with the two tablespoons white-wine vinegar and reduce gently by half. Press through clean food-safe cloth into a second small saucepan.
Step 2
Gently melt the two and a half ounces butter without browning and keep hot. Add the two commercially pasteurized egg-yolk equivalents to the warm strained reduction and whisk briskly over very gentle heat for about four minutes without boiling. Gradually whisk in the hot melted butter, mixing continuously over gentle heat. Add the one saltspoon salt and half a saltspoon cayenne, mix for a minute, then stir in the half teaspoon freshly chopped parsley. Keep briefly warm without boiling and serve promptly; avoid a prolonged lukewarm hold.
Step 3
Wash and very finely chop enough fresh mint leaves for half a teaspoon. Stone and thinly slice the six ready-to-eat brined green olives. Gently stir both into the complete freshly made warm Béarnaise and keep briefly warm for immediate serving.
Step 4
Use six intact round beef-tenderloin pieces of four ounces each, trim neatly and season all over with the separate one teaspoon salt and separate half teaspoon freshly crushed white pepper.
Step 5
Heat the separate one tablespoon butter in a frying pan until lightly browned without burning. Add the noisettes and fry briskly for about three minutes on each side, until every thickest centre reaches at least 145°F. Transfer to a clean warm dish and rest for three minutes. Prepare six small round plain toasts while the beef cooks, put one noisette on each, pour the complete warm Remi sauce over and serve promptly.
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