Beef Tenderloin Eye Fillet in a Pancetta Blanket and Bearnaise Sauce
- Preparation Time: 15 mins
- Serves: 6
- Cooking Time: 35 mins
- Ready Time: 50 mins
- Difficulty: Easy
1 x 1.8kg Gourmet Direct Beef Tenderloin Eye Fillet
1 x 250gm pack of Gourmet Direct Pancetta
2 x Garlic Cloves, crushed
Salt and Pepper
1 x Gourmet Direct Meat Glaze 200ml
Preheat oven to 210°C.
Bring the Beef to room temperature. Season the Fillet with crushed Garlic, Salt and Pepper. Fold the Pancetta around the meat, starting at one end and ending at the other so that the meat is now encased in a Pancetta 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. Remove from oven and leave to stand for 15 minutes in a warm place ensuring that you collect the meat juices. Make a jus by combining the meat juices with the meat Glaze and ½ cup red wine. Season with Salt and Pepper and reduce.
Slice Beef and serve with potato gratin, sautéed peppers and field mushrooms and Bearnaise Sauce. Spoon jus over beef and serve!
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.
Winemaker/owner Tim Turvey considers the 2005 one of Clearviews best ever vintages of this reserve label. A classic Bordeaux blend of Merlot, Cabernet Sauvignon, Cabernet Franc and Malbec, aged in barrel for 20 months. Deep coloured, with rich, dark plum and cassis flavours, charred coffee/vanilla oaking. This can be drunk with a hearty meal this winter, but for those with the patience, cellar up to 10 years
© Gourmet Direct Limited, 2005