Whole roast beef fillet with potato gratin and béarnaise sauce

Ingredients for 4 portions

• to tasteSalt
• to tasteBlack pepper
• 800 gBeef tenderloin, centre cut
• 2 tbspButter, for frying
• 2 dlReady-made béarnaise

On the side

• 1 kgPotato, waxy
• 2 clovesGarlic
• 3 dlDouble cream
• 2 dlMilk
• 1 dlGrated cheese
• 300 gGreen beans
• 1 tbspButter, for the beans

Method

1. Heat the oven to 200 °C. Peel the potatoes and slice them thinly. Layer the slices in an ovenproof dish with crushed garlic, salt and pepper.
2. Heat the cream and milk until just boiling and pour over the potatoes. Sprinkle with the cheese.
3. Bake the gratin in the middle of the oven until the potatoes are tender and the top is golden, 45–50 minutes.
4. Trim any membrane and sinew from the beef fillet and season with salt and pepper. Brown it all over in the butter in a hot frying pan for 5–6 minutes and put it in a roasting dish.
5. When the gratin has about 25 minutes left, insert a meat thermometer into the fillet and put it on the lower shelf of the oven. Roast until the thermometer reads 55 °C, 20–25 minutes.
6. Take out the beef and the gratin. Wrap the beef in foil and leave it to rest for 10 minutes.
7. Cook the green beans in lightly salted water for 3–4 minutes, drain and toss with the butter.
8. Slice the beef fillet and serve with the potato gratin, green beans and béarnaise sauce.

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