Beef Tenderloin Steak with Béarnaise Sauce

For the fillet of beef steak with Béarnaise sauce, finely dice the shallots and pluck the basil leaves. Bring wine, vinegar, shallots, peppercorns and 8 basil leaves to a boil. Simmer for approx. 3 minutes to 1/3.

Pour reduction through a fine sieve and let cool. Wrap each steak with a slice of bacon and tie with a string.

Fry steaks in oil for about 8 minutes on both sides, season with salt and pepper and let rest briefly in aluminum foil. Melt 150 g butter.

Whip egg yolks and reduction on hot water bath until thick and creamy. Add liquid butter drop by drop while stirring.

Cut remaining basil into strips and stir into sauce, season to taste. Serve fillet steaks with sauce.

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