First Courses Main Courses Veg & Veggie Baking Desserts Christmas

Fillet Tails of Beef with Bearnaise Sauce and Rocket Salad

Serves: 4
The tail fillets of a fillet of beef are a great option for a slightly cheaper version of an expensive cut. This is served with my version of a foolproof bearnaise sauce.
This recipe is from
Mary 90
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Ingredients

  • 4 x 175g (6oz) beef tail fillets
  • Olive oil, to drizzle
  • 2 tsp Dijon mustard
  • 200g (7oz) tendersten broccoli
  • 75g (3oz) rocket
  • Balsamic glaze, to drizzle
  • 55g (2oz) Parmesan shavings

  • For the foolproof bearnaise sauce

  • 1 shallot, finely chopped
  • 6 tbsp white wine vinegar
  • 6 tbsp water
  • 2 egg yolks
  • 100g (3½oz) butter, cubed
  • 1 tsp finely chopped tarragon
  • 1 tbsp finely chopped parsley

Instructions

  • 1
    Preheat the oven to 200°C/180°C Fan/Gas 6.
  • 2
    Season the fillet tails with salt and ground black pepper, and drizzle with olive oil.
  • 3
    Place a large pan over a high heat. Once hot, add the beef and sear on each side until browned. Place in a small roasting tin. Brush the fillets with the Dijon mustard and cook in the preheated oven for 7–8 minutes for pink, 9 minutes for medium and 10 minutes for well done. Remove from the oven, transfer to a plate, cover with foil and leave to rest for 15 minutes.
  • 4
    Meanwhile, make the bearnaise sauce. Measure the shallot, vinegar and water into a small pan. Bring up to the boil and reduce to 1 tablespoon of liquid. Pour through a sieve into a cold mixing bowl. Add the yolks and a dash of salt. Place the bowl over a pan of just simmering water. Whisk over the heat, adding a cube of butter at a time, until the sauce starts to thicken. Continue whisking until all the butter has been incorporated and it is the consistency of thick mayonnaise. Stir in the fresh herbs and season well.
  • 5
    Blanch the broccoli in boiling salted water for 3 minutes. Drain and refresh under cold water. Slice into pieces and mix with the rocket in a bowl. Drizzle with olive oil and balsamic glaze and toss together. Place the salad on a platter and scatter over shavings of Parmesan.
  • 6
    Slice the beef, arrange it next to the salad and serve with the bearnaise sauce alongside.

  • Mary’s Tips

  • 1
    Bearnaise sauce is best made and served. To keep the sauce hot, transfer it to a wide-necked vacuum flask.
  • 2
    Not suitable for freezing.
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