Fillet Medallions with Tenderstem Broccoli & Béarnaise Sauce

Prep time: 10 minutes / Cooking time: 30 minutes / Serves four

  • four 220 g fillet medallions
  • 30 ml olive oil plus 30ml for the broccoli
  • 350 g tenderstem broccoli
  • 250 g unsalted butter, melted
  • 60 ml white wine vinegar
  • 80 ml dry white wine
  • four large egg yolks
  • Salt and cayenne pepper
  1. Preheat the oven to 200°C.
  2. Rub the fillet with olive oil and season well with salt and pepper.
  3. Heat a griddle pan until smoking hot.
  4. Brown the medallions on all sides, about 1-2 minutes per side.
  5. Place the fillet medallions and broccoli into a baking dish and drizzle with a little olive oil, place into the oven for 10- 12 minutes, depending on how you enjoy your fillet.
  6. Allow the fillet to rest for 5 minutes Add the tarragon, white wine and vinegar to a small pot and bring to a simmer, allow to reduce by half.
  7. Sieve the mixture into a bowl over a pot of simmering water, discard the tarragon leaves.
  8. Whisk in the egg yolks and continue whisking until the mixture thickens, about 8-10 minutes Slowly beat in the melted butter “little by little” and season with salt and cayenne pepper.
  9. Serve the beef fillet with broccoli and a generous dollop of béarnaise sauce.

– let’s not wait any longer.

We are thrilled at the govt’s decision to allow us to sell you our wines once again – We’ll be opening our doors as of 18 August 2020 for wines sales, and will be open Mon to Thurs as per govt regulations. 

Please note that we are unfortunately still closed for tastings, gourmet picnics, sit down meals and coffees - until further notice.