Centre-cut fillet
Oil
Salt & pepper
For Béarnaise: shallots, vinegar, egg yolks, butter, tarragon
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Centre-cut fillet
Oil
Salt & pepper
For Béarnaise: shallots, vinegar, egg yolks, butter, tarragon
1. Sear and roast fillet for 15–18 mins.
2. Whisk Béarnaise ingredients until thick.
3. Slice meat and serve with sauce.