Ingredients for 4 people:
- 4 beef tenderloins about 150/180 grams. everyone
- 8 thin slices of bacon
- 4 slices of bread
- 1 glass of Port wine
- 2 tablespoons of cream, brand ATO
- 1 teaspoon sweet butter cow
- Olive oil
- Salt and pepper
To the accompaniment:
- Small Potatoes
- Mushrooms or
- Asparagus
Ingredients For Hollandaise Sauce:
- 2 egg yolks
- 200 grams. sweet butter cow
- 2 tablespoons lemon juice
First, we will take 4 slices of bread without crust and we will fry with a little butter all round.
We will reserve them.
Hollandaise sauce:
Then we will prepare the sauce. We will melt the butter in a saucepan -at Maria bathroom- and let it cool. We will beat the egg yolks with a whisk by hand. Add 2 tablespoons of lemon juice and continue beating until creamy, double the previous. Gradually add the butter, stirring with rods until a stiff sauce. We will put salt and pepper and keep the bath at low heat to avoid curdling.
We will take the tenderloins and wrap with side bacon - 2 slices everyone- holding them with a toothpick.
In a skillet over high heat, add a little olive oil and we roast the tenderloins to the taste of each guest. We will put (with coarse salt and freshly ground black pepper) and will reserve.
On the pan juice (resulting from grilling the tenderloins), you will add the port wine sauce and will link with 2 tablespoons of cream
We will place the bread on serving plates and put the fillets on top. Then add the sauce with Porto and cream over the tenderloins.
All we can serve with small boiled potatoes peeled and mushrooms (after the pan with a little butter and salt).
If you do not have mushrooms you can accompany with asparagus, roasted previously with olive oil and salt in a saucepan.
The garrison will be accompanied with hollandaise sauce.
You can also replace the small potatoes for mashed potatoes ... Maggi brand.
You can also replace the Porto sauce by mustard sauce or green pepper from Madagascar.
2. Mustard Sauce:
- 100 ml. cream
- 2 Tablespoons Dijon mustard
- Juice of half a lemon
Whip the cream with the lemon juice and mustard.
3. Sauce green pepper from Madagascar:
- Olive oil
- 1 onion
- 1 tablespoon flour
- 1 cup hot water
- Maggi cube steak 1/2
- 1 small glass of whiskey
- Perrins sauce (4/5 drops)
- Madagascar green pepper in glass jar
- 2 tablespoons liquid cream
Put in a pot, olive oil and grated onion sets. Then, when the onion is golden, a tablespoon of flour is thrown and stir with a wooden spatula. Apart boiled some water and put it half cube Maggi beef. Once dissolved, it is thrown into the pot where the grated onion and flour and stir again until a thick cream is made. You add the cup of whiskey, 4 or 5 drops of Perrins sauce and 2 tablespoons of cream and stir again.
Check the end of green pepper from Madagascar -are little balls of green colored- given a few turns with the spoon and the sauce is already made.
4. Roquefort Sauce:
- 200 ml. of cream
- 50 grams. Roquefort cheese (or blue cheese)
- 2 tablespoons of olive oil
- 1 pinch of nutmeg
In a pot put the olive oil and blue cheese and leave it until the cheese is completely undone, stirring with a wooden spoon. Then we added 200 ml. of cream and a pinch of nutmeg ... We will stir the sauce until a consistent cream ... The longer you let the sauce cook, thicker it will.
Serve hot.
