The recipe serves 4 people. I did 2 and therefore the number of products on the photo is reduced. So, the steaks dry with a kitchen napkin.

A little slugger. Sprinkle with salt and pepper to taste.

Put on a heated pan and fry for a few minutes on the side. The meat should be pinkish inside. (I love well-cooked meat and so roast longer.)

Potato peel, cut and put on to cook.

While the potatoes are cooked, the meat is fried, we'll do tomatoes. For the filling we will need breadcrumbs, parsley, olive oil, garlic (minced or passed through the frog).

Cut off top of tomato and spoonful're scraping credence. Mix all the ingredients in peacocke and allow the breadcrumbs to absorb liquid from tomato credence.

Here we are going to get tomatoes.

The green beans, wrap a strip of bacon.

Begin to puree. Drain off the water. Yolks, butter and cream added to the potatoes. Salt.

Make puree.

Steak, tomatoes, beans spread on a plate.

Using a pastry bag spread the puree on the edges of the plates. Put a plank stack in the oven until Golden brown mashed potatoes.

Make a sauce "Bearnaise". For this we need: oil, wine vinegar, water, tarragon, salt, pepper and onion. Finely chop the onion.

Put the onion in a saucepan, pour the vinegar and water. Add salt, pepper. Bring to a boil, reduce fire and boil to reduce liquid by half.

Filter our vinegar sauce.

Put the pot in another pot of boiling water. Pour in the sauce the yolks.

Stir until it thickens.

A thin stream, stirring constantly, pour in the melted butter.

Add the parsley and tarragon, stir, and the sauce is ready!

Pour steak sauce and serve! My sauce turned out watery. I did it the first time and by reducing the proportion by 50%, the sauce got watery. In the recipe for 4 people need 6 egg yolks, respectively, for 2 people you need 3 egg yolks. Experience has shown that needs more than 3. And one more detail: it is best to take an oak plank. You can cut yourself. Do not forget to make a "groove" along the edges of the Board in order to drain the juice from the meat and vegetables. Before first use, the Board needs to be annealed. It should be abundantly greased with vegetable oil, preferably olive, and put it in the oven (100 degrees) for 2 hours. Don't be afraid, at this temperature, the butter will not burn. You can cut a large Board for the entire width of the oven and make 4 servings at once on the same Board. You can also cut several small. Bon appetit! Bon appétit!