This is the name of the dish we have chosen for you; Beef tenderloin steak with Basil Bernaise and fried dumplings.
1/2 pot of basil
100 ml of dry white wine
2 tablespoons white wine vinegar
50 g polenta (corn semolina)
1/2 pack (375 g) dumpling half and half
600 g of princess beans
4 beef fillet steaks (approx. 150 g each)
4 slices of breakfast bacon
2 tablespoons of butter lard
180-190 g of butter
finely grated peel of 1 untreated lemon
Preheat oven (stove: 80 ° C / air circulation: not suitable / gas: see manufacturer). Dab the steaks dry and wrap with 1 slice of bacon. Tie with kitchen yarn. Heat lard in a pan. Fry steaks from each side vigorously for about 1 minute. Season with salt and pepper. Roast in the oven for about 1 hour. Keep the pan with the grate.
Peel shallots, finely dice. Wash the basil, shake dry and peel off the leaves. Boil the wine, vinegar, half of the shallots, peppercorns and about 8 basil leaves in a small saucepan. Simmer for 2-3 minutes until the liquid is reduced to 1/3 (3-4 tablespoons). Pour through a fine sieve and allow to cool.
Roast beans covered in a little salted water for 12-15 minutes. Put polenta for the dumplings in a deep plate. From the dumpling dough form 12 small oval dumplings (type gnocchi) and turn in the polenta. Heat 3 tablespoons of butter in a non-stick pan. Roast dumplings in golden brown.
Drain the beans on a sieve. Heat 1 tbsp of butter in the pot and sauté the remaining shallots. Add beans and lemon zest and pan. Season with salt and pepper. Warm up.
Cut the remaining basil leaves into strips for the sauce. Melt 150 g of butter. Beat yolks and reduced wine in a hot bain-marie with a whisk for 5 to 8 minutes until creamy. First add the liquid warm butter drop by drop, then add in a thin stream with constant stirring. Stir in the basil. Season with salt and pepper. Heat the roast in the pan. Fry medallions on the bacon side all around.