Beef Fillet Choron Sauce

Recipes of Meat

Ingredients for Beef Fillet Choron Sauce

Ingredients for Serves 6-8.
  • 1 whole beef fillet, fat trimmed and tied with a string
  • 2 tablespoons butter
  • - Salt and pepper
  • 6-8 artichoke hearts, cooked

For the sauce:

  • 4 tablespoons white wine vinegar
  • 2 tablespoons dried tarragon
  • 1/4 cup shallots, chopped
  • 1/4 cup water
  • 4 egg yolks
  • 2 sticks (8 oz.) butter, softened
  • 1/3 cup tomato purée
  • - Salt and pepper
  • 2 tablespoons parsley chopped

Preparation of Beef Fillet Choron Sauce

1. In a large skillet melt the butter, sprinkle with salt and pepper. Sear the meat on all sides. Place in a preheated 425º oven for 20- 25 minutes. Allow to rest for 10 minutes.

2. Prepare the sauce. In a small saucepan place the vinegar, tarragon, and shallots. Boil the vinegar to 1 tablespoon. Remove the pan from the heat and let cool slightly. Add the water and egg yolks, whisking constantly. Over low heat, whisk in the butter a little at a time until thick and creamy. Stir in the tomato purée. Season with salt and pepper. Keep warm in a water bath. Add the parsley before serving.

3. Cut the meat into thin slices and serve the artichoke hearts filled with the choron sauce.

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