ingredients
serves 2
2/3 cup butter, cut into pieces
1 1/2 tbsp tarragon vinegar
1 1/2 tbsp dry white wine
1 shallot, finely chopped
2 egg yolks
1 pound beef fillet, about 5 - 6 inch long, cut from the thickest part of the fillet
1 tbsp vegetable oil
salt and freshly ground black pepper
Sauteed Potatoes, to serve
method
1. Clarify the butter by melting in a saucepan over a low heat; do not boil. Skim off any foam and set aside.
2. Put the vinegar, wine and shallot in a small heavy saucepan over a high heat and boil to reduce until the liquid has almost evaporated. Remove from the heat and cool slightly. Add the egg yolks and whisk for 1 minute. Place the saucepan over a very low heat and whisk constantly until the yolk mixture begins to thicken and the whisk begins to leave tracks on the base of the pan, then remove the pan from the heat.
3. Whisk in the butter, slowly at first, then more quickly, until the sauce thickens. Season and keep warm.
4. Place the meat between two sheets of greaseproof paper or clear film and pound with the flat side of a meat pounder or roll with a rolling pin to flatten to about (1 1/2 inch thick. Season with plenty of salt and pepper.
5. Heat the vegetable oil in a heavy-based skillet over a medium-high heat. Add the meat and cook for about 10 - 12 minutes, turning once, until cooked as preferred (medium-rare meat will be slightly soft when pressed, medium will be springy and well-done will be firm).
6. Transfer the steak to a board and, using a very sharp kitchen knife, carve in thin, diagonal slices. If you prefer a smooth sauce, strain it through a fine sieve then serve with the steak, accompanied by Sauteed Potatoes.
