Sautéed Leveret Tenderloins with Béarnaise Sauce
From The Encyclopedia Of Practical Gastronomy.
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A historical recipe
The Encyclopedia Of Practical Gastronomy.
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Skin, draw, and dress the leveret and then cut off the filets or tenderloins which lie on either side of the backbone.
- Lard the pieces with pork fat which has been cut into thin strips and seasoned with salt and pepper.
- Cook the vinegar and shallot together;
- reduce and strain.
- Sauté the leveret tenderloins for fifteen minutes in 3 tablespoons of butter.
- Season with salt and pepper to taste.
- At the same time prepare a hollandaise sauce with the rest of the butter, the egg yolk, water, salt, and pepper, and add the strained vinegar and some chopped tarragon.
- You will then have a béarnaise sauce.
- Arrange the leveret tenderloins on a hot platter and serve.
- Pass the sauce separately in a sauceboat.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board
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Sieve