Limousin Beef Cutlet with Béarnaise Sauce

Limousin Beef Cutlet with Béarnaise Sauce.

Serves: 2 - 3 people

1.4 kg beef cutlet

Salt

Pepper

Béarnaise Sauce:

80 ml white wine vinegar

80 ml white wine

40 g shallots

Pinch of freshly ground black pepper

½ bunch tarragon

4 egg yolks

250 g butter

¼ bunch chervil

Pinch of salt

Clarifying the butter:

Cut the butter into small pieces, then slowly melt in a bain-marie

Preparing the Reduction:

Chop the shallots and finely chop half of the tarragon and chervil. Put the shallots and herbs in a saucepan with the black pepper, then add the vinegar and wine. Bring to boil and allow to simmer. When the liquid has almost completely evaporated, remove the saucepan from the heat.

Preparing the Cutlet:

Preheat oven to 200° celsius. Lightly season both sides of the meat with salt and pepper. Heat oil in a pan until it starts to smoke. Brown the meat in the oil, then place in preheated oven for 10 - 15 minutes. The meat should remain medium cooked.

Completing the Reduction:

While the meat is in the oven, finish preparing the Béarnaise sauce. Add the egg yolks to the reduction, beating until foamy at low heat. Once the mixture is creamy, remove from heat and gradually add the clarified butter. Then stir in the rest of the chopped tarragon and chervil, and add salt and pepper to taste.

Slice meat and serve with the sauce.

Courtesy of Thomas Buffière-Charron from Le Versailles restaurant, the oldest brasserie in Limoges, France.