This recipe arrives on 20/05/2027
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Salsa Bernese
- 4 beef fillet medallions (about 180 g each)
- 150 g Orco Béarnaise Sauce
- 80 g breadcrumbs
- 2 tbsp chopped parsley
- 1 tbsp fresh thyme
- 2 cloves garlic
- 4 tbsp extra virgin olive oil
- 300 g yellow-fleshed potatoes
- Salt and black pepper
Warm the Béarnaise Sauce in a bain-marie for 2 minutes before using it: it turns silky and wraps around the meat like a warm embrace.
Take the meat out of the fridge at least half an hour beforehand, so it cooks evenly. Meanwhile, finely chop the garlic with the herbs and mix into the breadcrumbs with two tablespoons of oil: it should become a moist, fragrant mixture.
Cut the potatoes into finger-thick slices, season with oil and salt, then bake at 200°C (400°F) for 25 minutes until golden and crisp at the edges.
Heat a cast-iron pan until very hot, lightly oil the fillets and sear for 2 minutes per side. Transfer to a baking tray, spread a generous veil of Orco Béarnaise Sauce over the top and press the herb crust on firmly. Bake at 180°C (350°F) for 6-8 minutes: the meat will stay pink inside while the crust colours.
Serve each medallion on a bed of potatoes with another spoonful of Béarnaise on the side, so everyone can help themselves to as much as they like.
