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Provancale Tomato Bone-in Filet




Source of Recipe


Internet


List of Ingredients




16oz Bone-in Filet

4 16 oz. bone-in filets
Salt and pepper to taste
8 oz. yellow wax beans
8 oz. green beans
4 oz. baby carrots

For Provancale Tomato:
1/4 oz. parsley
1 clove garlic
2 tomatoes
1 oz. bread crumbs
1/4 oz. thyme
1/4 oz. basil
1 tsp. olive oil

For Béarnaise Sauce:
4 egg yolks
1 lb. clarified butter
juice of 1/2 lemon
1 oz. tarragon
1/2 oz. shallots
1/2 cup red wine vinegar
1/4 tsp. paprika
Salt and pepper to taste



Recipe



Clean the beans and the baby carrots. Blanche in salted water. Broil the bone-in filets until medium rare.

To serve: Arrange the vegetables on the plate next to the filet. Serve the Provancale tomato with the Béarnaise Sauce on the side.

To make Provancale Tomato: Combine bread crumbs with parsley, garlic, thyme, basil, and olive oil. Mix well. Sprinkle mixture onto tomato halves.

To make Béarnaise Sauce: Sautee tarragon and shallots in the red wine vinegar over an open flame until all the liquid is gone. Beat egg yolk over a bain-marie until thick and creamy. Add the clarified butter one teaspoon at a time until combined. Stir in lemon juice, paprika, and tarragon reduction. Salt and pepper to taste.