Beef Scotch Fillet in a Bacon Blanket and Bearnaise Sauce
- Prep 5mins
- Cook 35mins
- Ready 40mins
- Serves 6
1.8kg Beef Scotch Fillet Whole (Rib-Eye or Cube Roll)
5-6 Rashers Bacon
Salt and Pepper
Preheat oven to 210°C.
Bring the Beef to room temperature. Season the Fillet with crushed Garlic, Salt and Pepper. Fold 5 or 6 bacon rashers around the meat, starting at one end and ending at the other so that the meat is now encased in a bacon blanket. With cooking string, tie the whole piece of meat at 1 cm intervals, ensuring that you tuck the thin tail of the fillet around to the middle of the meat to make an even log. Heat a lightly oiled frying pan and quickly brown meat on all sides. Put Beef fillet into a roasting pan and drizzle with Olive Oil. Roast in the oven for 20 minutes for a medium-rare fillet. (Put the Yorkshire Puddings in now too!) Remove from oven and leave to stand for 15 minutes in a warm place ensuring that you collect the meat juices.
Slice Beef and serve with individual Yorkshire Puddings and Bearnaise Sauce.
There is no easy way out of this! You have to make it on the spot by hand if you want the best flavours!
3 Tbsp Tarragon Vinegar
¾ Cup of Dry white wine
1 Tbsp finely diced onion
1 Tsp mixed dried herbs (or at least 1 Tbsp fresh)
Salt and Pepper
1 Tsp Dried Tarragon
3 Egg yolks
1 Cup melted butter
Combine Vinegar, White Wine, onion and herbs with Salt and Pepper in a saucepan and bring to the boil reducing the mixture by half.
Beat Egg yolks and then add wine mixture into the egg beating fast to prevent curdling. Gradually add the hot melted butter, beating until thick.
Return to saucepan and beat for 1 minute over moderate heat. Taste test and if required add extra seasoning and/or some lemon juice beating as you do! You can add the meat juices from the standing dish at this point.
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