The very quick minute steak with homemade béarnaise sauce.

Ingredients

• 2 thin, tenderized pieces of beef fillet @ 90g/person
• Some pepper
• 2-3 shallots, finely chopped
• 300g fresh princess beans
• 250 g fresh mushrooms, ideally Chanterelle mushrooms
• 1 small container of cherry tomatoes
• Some olive oil for frying
• Some butter for frying
• Some fresh savory
• Chopped parsley
• Spices

Preparation

Vegetables:

1. Clean the kidney beans thoroughly. Blanche the kidney beans in hot water with salt and fresh savory and allow to cool.
2. Clean the mushrooms and cherry tomatoes and cut into even pieces. Try not to wash the mushrooms with water, but rather brush away the dirt/soil to keep their natural taste.
3. Fry the finely chopped shallots in some butter until soft and add the mushrooms and fry for a further 3-4 mins. Then add the cherry tomatoes and kidney beans. Add salt, pepper and chopped parsley.

For homemade Béarnaise sauce:

1. Heat the butter slowly for 2-3 mins. Don’t let the butter cook until it turns brown.
2. Remove the pan from the heat and allow to cool.

The reduction:

1. Add 40ml of tarragon vinegar, 40ml of water and 2 finely chopped shallots with some ground black pepper and bring to the boil.
2. Cook for 3-4 mins. and allow to reduce.

1. Drain the egg yolks and add the reduction. Mix everything together on a boiling water bath until creamy, the volume has increased and the egg yolks are cooked.
2. Now add the lukewarm butter, but a drop at a time until the consistency is good and then add more butter while stirring. Have some cold water standing by in case it becomes too fatty/greasy.
3. And then comes the finishing moment that makes Béarnaise sauce so irresistible – add some gravy (either your own, made from some juice from cooking the meat or bought from the shop) and some chopped parsley.

The Beef:

1. Spice the beef slices with sea salt and fry in hot oil and butter for 30seconds on each side and fry on high heat.

Serving suggestion

Place the beef slices on plate with the vegetables and either cover with béarnaise sauce or serve the sauce separately.