Beef tenderloin, carrots and potatoes sticks, bearnaise sauce, sautéed mushrooms with fresh herbs

Preparation time: 45 min

Preheat your Four at 425 °F

• For the mise en place

  Peel the carrots and the potatoes and put it in cold water. Clean the mushrooms. Chisel the chive, the tarragon and the shallots. Chop the garlic and crush the black pepper.

• For the vegetables

  Cut the potatoes and the carrots in big stripes, 5cm long and 5mm thick. In a big pot of salty boiling water blanch the vegetables, chock it in a ice bath strain and reserve. Cut the Paris mushrooms in 4, sauté it in the hot oil and reserve. Remove the stems of the mushrooms, slice the hat and put it on a baking tray mix it with oil salt and pepper. Cook it for 10 minutes, when out of the oven, put it in a bowl with garlic and parsley. When it's time for platting, sauté the potatoes and the carrots in oil with butter, finish with salt and pepper, and add the chive.

• For the beef

  Season the beef on both sides, in a hot pan with vegetable oil sear the beef on both sides until coloration with the thyme, reserve it on a baking tray.

• For the bearnaise

  In a pot reduce the vinegar, the shallots, the tarragon and half of the pepper. Let it cool down, put it in a bowl on a bain marie, whisk the egg yolks with a spoon of water until it takes volume, add the butter gently and finish with the rest of the pepper.

• For the platting

  Put the filets back in the oven for 5 to 6 minutes, out of the oven let it rest for three minutes. Build the vegetables on the side of the plate, mushrooms aside and the beef on the top, finish with the sauce all around.