200°C · 18-30 minAllergens
Lactose
Ei
SulfietBeef Fillet Béarnaise
Delicious French cuisine for a Friday night! We prepare the Béarnaise sauce so that it can be easily warmed at home. This sauce, made with fresh tarragon and white wine, has a refreshing undertone and pairs beautifully with the beef fillet (a tender cut from the hindquarter), which we grill to a perfect pink. Served with blanched haricots verts, roasted chestnut mushrooms, and rosemary-infused new potatoes in their skins. Bon appétit!
Beef fillet (Beter Leven 2 stars), new potatoes, chestnut mushrooms, shallots, haricots verts, fresh rosemary, thyme and tarragon, clove, bay leaf, reduced white wine, white wine vinegar, unsalted butter, fresh free-range eggs, sunflower oil, black pepper and salt.
Allergens: alcohol, ei, koemelk, lactose, sulfiet.
Microwave
No preference for warming meat in the microwave! Heat the new potatoes with vegetables covered with the cover film for 3-4 minutes (1 person), up to 5-7 minutes (2 or more persons). Warm the meat on baking paper for 30 seconds to 1 minute until it is warm. Meanwhile, warm the Béarnaise in a saucepan over a bain-marie until lukewarm, stirring well.
Oven — 200°C, 18-30 minMarleen's choice
Keep the meat out of the fridge and allow it to come to room temperature. Heat the new potatoes with vegetables covered with an oven-safe plate or aluminium foil for 12 minutes (1 person), up to 22 minutes (2 or more persons). Now remove the plate or aluminium foil. Place the meat on the baking paper alongside and heat everything for another 6-8 minutes. Meanwhile, warm the Béarnaise in a saucepan over a bain-marie until lukewarm, stirring well. If the sauce gets too hot, it may split, but this won't affect the flavour.