Mary Berry’s Fillet Tails of Beef with Bearnaise Sauce and Rocket Salad
Tender beef is cooked to perfection and served with a classic sauce and a simple rocket salad in this recipe from Mary Berry's BBC 2 series Mary 90.
Introduction
The tail fillets of a fillet of beef are a great option for a slightly cheaper version of an expensive cut. This is served with my version of a foolproof bearnaise sauce.
Find all of the recipes from Mary 90 on BBC 2 in our recipe round-up, updated weekly.
Ingredients
| 4 x 175g (6oz) | beef tail fillets |
| Olive oil, to drizzle | |
| 2 tsp | Dijon mustard |
| 200g (7oz) | tenderstem broccoli |
| 75g (3oz) | rocket |
| Balsamic glaze, to drizzle | |
| 55g (2oz) | Parmesan shavings |
| For the foolproof bearnaise sauce | |
|---|---|
| 1 | shallot, finely chopped |
| 6 tbsp | white wine vinegar |
| 6 tbsp | water |
| 2 | egg yolks |
| 100g (3½oz) | butter, cubed |
| 1 tsp | finely chopped tarragon |
| 1 tbsp | finely chopped parsley |
Method
Preheat the oven to 200°C/180°C Fan/Gas 6.
Season the fillet tails with salt and ground black pepper, and drizzle with olive oil.
Place a large pan over a high heat. Once hot, add the beef and sear on each side until browned. Place in a small roasting tin. Brush the fillets with the Dijon mustard and cook in the preheated oven for 7–8 minutes for pink, 9 minutes for medium and 10 minutes for well done. Remove from the oven, transfer to a plate, cover with foil and leave to rest for 15 minutes.
Meanwhile, make the bearnaise sauce. Measure the shallot, vinegar and water into a small pan. Bring up to the boil and reduce to 1 tablespoon of liquid. Pour through a sieve into a cold mixing bowl. Add the yolks and a dash of salt. Place the bowl over a pan of just simmering water. Whisk over the heat, adding a cube of butter at a time, until the sauce starts to thicken. Continue whisking until all the butter has been incorporated and it is the consistency of thick mayonnaise. Stir in the fresh herbs and season well.
Blanch the broccoli in boiling salted water for 3 minutes. Drain and refresh under cold water. Slice into pieces and mix with the rocket in a bowl. Drizzle with olive oil and balsamic glaze and toss together. Place the salad on a platter and scatter over shavings of Parmesan.
Slice the beef, arrange it next to the salad and serve with the bearnaise sauce alongside.
Mary’s Tips: Bearnaise sauce is best made and served. To keep the sauce hot, transfer it to a wide-necked vacuum flask. Not suitable for freezing.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
In the case of any queries, our team will aim to respond as soon as possible.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
