Photography recipe
Fotografía Chef Signature Chef

 METHOD

  1. Peel and dice the shallot.
  2. Put a pan with the white wine, vinegar, tarragon leaves and diced shallot on a low heat. Let the liquid reduce by half to concentrate the flavours. Take off the heat, strain the liquid and set it aside.
  3. Clarify the butter by melting it on a low heat and, then, removing the foam from the surface. Put the...

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 METHOD

  1. Peel and dice the shallot.
  2. Put a pan with the white wine, vinegar, tarragon leaves and diced shallot on a low heat. Let the liquid reduce by half to concentrate the flavours. Take off the heat, strain the liquid and set it aside.
  3. Clarify the butter by melting it on a low heat and, then, removing the foam from the surface. Put the butter in a small bowl, ensuring the liquid at the bottom is poured away.
  4. Put the egg yolks into a bowl and prepare a hot bain marie, where the sauce will be made (do not let the water boil). Season the yolks with salt and a pinch of ground white pepper.
  5. Add in the vinegar and wine reduction from step 2. Beat the yolks with a wire whisk while adding in the clarified egg little by little. Once the sauce emulsifies, remove it from the bain marie and keep beating until it cools.
  6. Cut the loin into 250 g fillets and set aside.
  7. Put a griddle or thick-based frying pan on a high heat. Add in a splash of oil; once the pan is steaming, add in the loin fillets. If the heat is very high, then lower it to a medium heat so the meat does not burn on the outside while remaining raw in the middle. Make sure the griddle does not lose too much heat otherwise the meat will boil. If you want the meat to be juicy, it must be at room temperature before being put on the griddle.
  8. Once the meat is ready to your satisfaction, season it and serve the fillets with the béarnaise sauce. Accompany with hot blanched vegetables.

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Ingredients 4 persons
  • THE LOIN
  • 1 kg of loin
  • Salt to taste
  • Oil (as needed)
  • Fresh chives (a few leaves)
  • THE BÉARNAISE SAUCE
  • 125 g of butter
  • 3 egg yolks
  • 5 spoonfuls of wine vinegar
  • 150 ml of white wine
  • 1 shallot
  • A few leaves of tarragon
  • A pinch ground white pepper
  • Salt.
Recipes. The Cook & Chef Institute