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. ---------------------------------------------------------------------------
Nutrition
Ingredients
