"Thanks for a great week! Even though we cannot eat another bite we really enjoyed the food! When we fit our clothes again we will definitely try these recipes at home. Next time we will beat you at croquet!
Team Giggle"

Tien & Doreen
Australia & Holland
Aug 2011

Walnut Grove Recipes

Peppered Filet of Beef with Bearnaise Sauce

Serves 4

  • 4 filet steaks, size of your choice!
  • 300ml dry white wine
  • 150ml white wine vinegar
  • 1 tbsp fresh chopped tarragon
  • pinch dried tarragon
  • 2 large shallots
  • pinch fresh ground pepper
  • 4 egg yolks
  • 250ml clarified butter
  • salt & cayenne pepper to taste
  • 1 lemon


1. Finely dice the shallots, combine in a saucepan with the white wine, vinegar & dried tarragon, bring to the boil then at a heavy simmer reduce the liquid by two thirds.

2. In a mixing bowl add the cold reduction of wine, vinegar, shallots to the egg yolks and whisk over a bain-marie (pan of just simmering water) until the yolks have doubled in volume, and are light & fluffy. Remove from heat.

3. Slowly add the clarified butter, whisking until thick & creamy.

4. Season to taste with salt, cayenne pepper and lemon juice (cut the lemon into quarters, about one quarter should provide enough juice) and add tarragon to taste.

5. When you are ready coat the beef with freshly ground pepper, cook to your liking, although take it out of the pan when it is a little under-done, it will continue to cook while it rests. Leave it to rest for at least 5 minutes to allow the meat fibres to relax and for the juice to re-absorb into the meat giving maximum flavor and tenderness. Serve with Bearnaise sauce and enjoy!

Serving Suggestions

The sauce should be served warm, but do not over-heat or it will split. If it is allowed to get cold it will set and then split. If you leave the tarragon & shallots out you will have a Hollandaise sauce.

Advanced Preparation

Needs to be made the day of consumption.

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