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Ingredients
-
2
beef fillet steaks (3-6 cm thickness)
or beef rump steak (3-6 cm thickness) - sea salt to season
- ground black pepper to season
- olive oil to drizzle
Bernaise sauce
- 4 - 5 sprigs fresh tarragon leaves only; stalks reserved
- 80 g eschalots
- 80 g white wine vinegar
- 180 g unsalted butter cut into pieces
- 4 egg yolks
- ½ - 1 tsp salt
- 2 pinches ground black pepper
- Nutrition
- per 2 portions
- Calories
- 3015.9 kcal / 12618.4 kJ
- Protein
- 149.4 g
- Fat
- 258.2 g
- Carbohydrates
- 19.8 g
- Fiber
- 3.2 g
- Saturated fat
- 137.3 g
- Sodium
- 2152.8 mg
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