Description
Tasty and delicious dish.
Ingredients
-
Beef
1 kg
-
Olive oil
3 Tbsp
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Sweet white wine
0.75 cup
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Butter
0.5 cup
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Tarragon
1 tsp
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Vinegar
1 Tbsp
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Water
2 Tbsp
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Onion
1 Tbsp
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Allspice
2 piece
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Yolk egg
3 piece
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Salt
-
Peppers red hot chilli
0.25 tsp
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Parsley
2 tsp
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Black pepper
Cooking
Beef tenderloin wash, dry, cut across the grain into pieces, thickness 1 see to Beat.
Sprinkle with salt and pepper and fry in olive oil on both sides over high heat. On each side for 2 minutes.
In a saucepan put the tarragon, onion, peppercorns, pour the vinegar, 2 tbsp water and wine. Cook until, until evaporated by half.
Whisk the egg yolks with 0.5 tsp salt, pour in the egg yolks to the wine solution, stirring all the time so the yolks don't curdle. Pour all back into saucepan, put on fire. Do not forget to stir. Pour a thin stream the melted butter, heated until then, until the sauce becomes the consistency of a thick cream. Remove from the heat.
Filter the sauce.
Add the parsley and red pepper. The sauce is ready!
Roasted splints spread on a plate and pour the sauce!
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