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.