Plate the beef, season with salt and pepper. In a frying pan, brown in oil on both sides. Stir together soy sauce and mustard. Remove meat from frying pan, brush with mustard mixture and fry briefly. Place in oven preheated to 220 °C for approx. 6 min (depending on thickness of meat).
Boil vinegar with one third of the onion, peppercorns, tarragon, bay spice and water to half and drain.
Beat egg yolks with this reduction and an additional spoonful of water in a snow kettle over steam until creamy. Remove from the steam and mix in the clarified butter in a leisurely manner. Season the sauce with salt and pepper, and finally mix in the remaining tarragon and the chervil.
Arrange the Beiried slices on the bearnaise sauce and garnish with fresh chervil. Serve with marinated salad.
concentrated white wine : source : from Orf-fresh cooked Mo
Tip: Instead of clarified butter, you can use butter in most cases.
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