Fillet of beef with trout and tarragon sauce recipe

Fillet of Beef with Trout and Tarragon Sauce recipe

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Recipe intro

The Fillet of Beef with Trout and Tarragon Sauce recipe is a delightful combination of flavors that will impress your guests. This elegant dish features tender fillet of beef cooked to perfection, topped with succulent trout fillets, and drizzled with a rich tarragon sauce. The marriage of the beef and trout creates a unique taste experience, while the tarragon sauce adds a refreshing and aromatic touch. Whether you're hosting a dinner party or simply treating yourself to a gourmet meal, this recipe is sure to satisfy your cravings for a sophisticated and delicious dish.

Keywords: fillet of beef, trout, tarragon sauce, gourmet, elegant

Fillet of beef with trout and tarragon sauce recipe details

Fillet of beef with trout and tarragon sauce recipe, recipe Rating: 4.8
Number of votes:125 

Ingredients

700 g	fillet of beef
1 stalks	celery
1	carrot
2	shallots
1	bay leaf
1 l	dry white wine
	salt
	For the sauce:
150 g	smoked trout fillets
2	egg yolks
200 ml	sunflower oil
	salt and pepper
	fresh lemon juice
3 sprig(s)	tarragon

Instructions

Place the fillet of beef into a bowl. Cut the celery, the carrot and the shallots into coarse pieces and add into the bowl, together with the white wine and the bay leaf. Cover the bowl and leave to marinate for 24 hours, turning the meat once or twice.

The next day, take the fillet out of the marinade. Transfer the marinade with the vegetables into a saucepan, add 1 l of water and bring to the boil. Place the fillet into the saucepan, season with salt and allow to simmer without a lid for 15 minutes. Let the fillet get cool in the liquid, then drain, but collect some of the stock.

For the sauce:
Pluck the trout fillets to pieces and place into a blender. Add the egg yolks and process for 30 seconds. Gently pour in the oil and process. Bit by bit add some tablespoons of the stock, until the sauce is smooth and not too thick. Season to taste with salt, pepper and lemon juice.

Wash the tarragon, pat dry and finely chop the leaves. Stir half of the tarragon into the trout sauce.

To serve:
Cut the beef fillet into thin slices and arrange them nicely on a platter. Coat with the sauce and sprinkle with the remaining tarragon.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 20 min
Resting time:
ca. 1 day 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a