Beef Fillet Choron Sauce

Recipes of Meat

Ingredients for Beef Fillet Choron Sauce

• 1 whole beef fillet, fat trimmed and tied with a string
• 2 tablespoons butter
• - Salt and pepper
• 6-8 artichoke hearts, cooked

For the sauce:

• 4 tablespoons white wine vinegar
• 2 tablespoons dried tarragon
• 1/4 cup shallots, chopped
• 1/4 cup water
• 4 egg yolks
• 2 sticks (8 oz.) butter, softened
• 1/3 cup tomato purée
• - Salt and pepper
• 2 tablespoons parsley chopped

Preparation of Beef Fillet Choron Sauce

1. In a large skillet melt the butter, sprinkle with salt and pepper. Sear the meat on all sides. Place in a preheated 425º oven for 20- 25 minutes. Allow to rest for 10 minutes.

2. Prepare the sauce. In a small saucepan place the vinegar, tarragon, and shallots. Boil the vinegar to 1 tablespoon. Remove the pan from the heat and let cool slightly. Add the water and egg yolks, whisking constantly. Over low heat, whisk in the butter a little at a time until thick and creamy. Stir in the tomato purée. Season with salt and pepper. Keep warm in a water bath. Add the parsley before serving.

3. Cut the meat into thin slices and serve the artichoke hearts filled with the choron sauce.