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Ingredients
- 4 beef fillet steaks (180-200 g each, 3 cm thick)
- 2 tsp fine sea salt
- ¾ tsp ground black pepper
- 4 sprigs fresh thyme
- 1400 g water (approx.), ensuring bags are completely covered with water (see tip)
-
30
g lemon juice (see tip)
or 1 tsp ascorbic acid powder - 50 g shallots
- 1 - 2 sprigs fresh tarragon leaves only, to taste
- 50 g dry white wine
- 15 g white wine vinegar
- 200 g unsalted butter diced, plus 1 Tbsp for searing steaks
- 4 egg yolks from medium eggs
- Nutrition
- per 1 portion
- Calories
- 698 kcal / 2926 kJ
- Protein
- 46 g
- Fat
- 56 g
- Carbohydrates
- 1 g
- Fiber
- 0.4 g
- Saturated fat
- 32 g
- Sodium
- 93 mg
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