A Show-Stopping Meal! Hey there, Jason Griffith here! When it comes to creating a truly memorable meal, nothing quite compares to a perfectly cooked beef tenderloin. But what if you could elevate that ...

1 whole fillet of well-hung dried aged beef — 2.6kg (6lb) approximately. a few cloves of garlic. pork caul fat (if available) sea salt and freshly-cracked pepper. extra virgin olive oil ...

To make the béarnaise: Place butter in a skillet over medium heat, watching that it does not burn, and cook until butter turns brown and has a nutty taste, 4 to 5 minutes. Remove from heat and ...

– Colbert sauce (also called foyot, valois): To 1 cup bearnaise add 1 to 2 tablespoons meat glaze (2 cups beef or veal stock reduced to 1/4 to 1/2 cup). For steaks, broiled or fried fish ...

Prepare the sauce In a small saucepan, add the wine, vinegar, a few tarragon leaves and the shallot. Bring to a simmer, then remove from the heat and leave to steep for 10 minutes.

Roast Fillet of Beef with Béarnaise Sauce. I GOT a wonderful letter today beautifully hand-written by a woman who described herself as an octogenarian. Sun, 04 May, 2014 - 01:00.