Filet Mignon with Pomme Frites and Herb Béarnaise

Name: Filet Mignon with Pomme Frites and Herb Béarnaise
Yield: 10
Ingredients: 0.0[_] ½ Bunch tarragon; 0.0[_] ¼ Bunch flat leaf parsley; 0.0[_] ¼ Bunch basil; 20.0g Unsalted butter; 250.0g Eschalots, finely chopped; 50.0ml Sherry vinegar; 750.0ml KNORR Hollandaise Sauce Gluten Free 1L; 10.0x Fillet steaks; 10.0x Bacon rashers; 850.0g Frozen French fries or thin cut chips

Filet Mignon with Pomme Frites and Herb Béarnaise – Recipe

The filet or tenderloin cut is one of the most premium cuts of beef and the most tender. The texture, when cooked, is soft and buttery, and the flavour is mild and delicate. Cook filet mignon to medium rare or medium for best results. Accompany with crispy golden thin-cut chips (pomme frites) and herby béarnaise sauce.

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Herb Béarnaise

½ Bunch tarragon
¼ Bunch flat leaf parsley
¼ Bunch basil
Unsalted butter 20.0 g
Eschalots, finely chopped 250.0 g
Sherry vinegar 50.0 ml
KNORR Hollandaise Sauce Gluten Free 1L 750.0 ml
KNORR Hollandaise Sauce Gluten Free 1L
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Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample

Steak

Fillet steaks 10.0 x
Bacon rashers 10.0 x

To Serve

Frozen French fries or thin cut chips 850.0 g

Beef

Other European

Casual Dining

Local Favourites

Steaks

Main Meals

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Preparation

Herb Béarnaise
- Blend herbs in a blender or food processor until finely chopped and combined.
- Heat butter in a pan over low heat. Add eschalots and cook until translucent. Add herbs and vinegar, and continue cooking until the vinegar has reduced. Stir through KNORR Hollandaise Sauce GF, heat through, then remove and keep warm.
Steak
- Bring the steaks to room temperature. Wrap each one with bacon and secure with toothpicks. Coat steaks with a little oil and season with salt.
- Heat oil in a large pan over high heat. Cook steaks, turning in the pan to brown the bacon on the sides, for 8 minutes or until done to your liking. Remove and rest.
To Serve
- Deep fry fries (pomme frites) until golden and crisp. Drain. Remove toothpicks from around the steaks.
- Warm the béarnaise sauce and serve with steak, pomme frites, and grilled asparagus spears.