Chateaubriand with Bacon Wrapped Green Beans, Pommes Macaire and Sauce Béarnaise

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Ingredients

500 g	beef tenderloin (Chateaubriand)
	vegetable oil
250 g	green beans, trimmed
4 slice(s)	bacon
250 g	potatoes, peeled
1	onion, chopped
2 tbsp	bacon, diced
2 tbsp	parsley, chopped
1	egg yolk
1 tbsp	semolina
	nutmeg
	butter for frying
	For the sauce:
150 g	butter
2	egg yolks
1	shallot, chopped
1 dash(es)	white wine vinegar
60 ml	white wine
1	clove
1	bay leaf
1 sprig(s)	chervil
1 sprig(s)	tarragon
	salt and pepper
	sugar

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 40 min / Grade of difficulty: medium / Calories per portion: n/a

Cook the potatoes in salted water for 20 minutes until soft. Drain the potatoes and allow to cool a bit. In a pan, sauté the onion and the diced bacon until golden and crispy. Stir in the parsley. Pass the potatoes through a potato ricer. Combine with the onion mixture, 1 egg yolk and the semolina until rather firm. Season to taste with salt and nutmeg. Form to a roll and cut the roll into 2cm slices. Allow to cool.

Preheat the oven to 170°C.

In a roasting tin sear the meat in some oil over high heat until slightly brown all around. Season with salt and pepper. Place the tin into the oven and bake for 20 minutes. Take out of the oven, cover with aluminium foil and allow to stand for some minutes.

Blanche the beans for 5 minutes in generously salted water. Top each slice of bacon with some beans. Wrap the beans in bacon. In a pan, heat some butter and fry the bacon wrapped beans all around for 5 minutes until golden and crispy. Season with salt and pepper.

In a pan, heat some butter. Fry the potato slices from both sides until golden and crispy.

For the sauce:
Melt the butter until whey appears on top. Strain through kitchen paper until clear. Chop the herbs without stems.

Heat the vinegar with wine, clove, bay leaf, herb stems and the shallot. Season with salt, pepper and sugar. Cook until reduced to 2/3. Strain through a sieve and transfer the liquid into a bowl over a hot water bath. Add the egg yolks and whisk until creamy. Add the butter in a thin stream, whisking constantly. Stir in the chopped herbs. Adjust the seasoning.

To serve:
Cut the Chateaubriand into neat slices and serve with the bacon wrapped beans, the Pommes Macaire and the Sauce Béarnaise.