Fillet of Beef with Trout and Tarragon Sauce

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Ingredients

700 g	fillet of beef
1 stalk(s)	celery
1	carrot
2	shallots
1	bay leaf
1 l	dry white wine
	salt
	For the sauce:
150 g	smoked trout fillets
2	egg yolks
200 ml	sunflower oil
	salt and pepper
	fresh lemon juice
3 sprig(s)	tarragon

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 20 min Resting time: ca. 1 day 2 hrs / Grade of difficulty: medium / Calories per portion: n/a

Place the fillet of beef into a bowl. Cut the celery, the carrot and the shallots into coarse pieces and add into the bowl, together with the white wine and the bay leaf. Cover the bowl and leave to marinate for 24 hours, turning the meat once or twice.

The next day, take the fillet out of the marinade. Transfer the marinade with the vegetables into a saucepan, add 1 l of water and bring to the boil. Place the fillet into the saucepan, season with salt and allow to simmer without a lid for 15 minutes. Let the fillet get cool in the liquid, then drain, but collect some of the stock.

For the sauce:
Pluck the trout fillets to pieces and place into a blender. Add the egg yolks and process for 30 seconds. Gently pour in the oil and process. Bit by bit add some tablespoons of the stock, until the sauce is smooth and not too thick. Season to taste with salt, pepper and lemon juice.

Wash the tarragon, pat dry and finely chop the leaves. Stir half of the tarragon into the trout sauce.

To serve:
Cut the beef fillet into thin slices and arrange them nicely on a platter. Coat with the sauce and sprinkle with the remaining tarragon.