Fillet tails of beef with bearnaise sauce

Method

1. Preheat the oven to 200C/180C Fan/Gas 6.

2. Season the fillet tails with salt and freshly ground black pepper and drizzle with olive oil.

3. Heat a large frying pan over a high heat. Once hot, add the beef and sear on each side until browned. Transfer to a small roasting tin. Brush the fillets with the Dijon mustard and roast in the oven for 7–8 minutes for pink, 9 minutes for medium or 10 minutes for well done.

4. Remove from the oven, transfer to a plate, cover with foil and rest for 15 minutes.

5. To make the béarnaise sauce, place the shallot, vinegar and 6 tablespoons of water in a small saucepan. Bring to the boil and reduce to 1 tablespoon of liquid. Strain into a cold mixing bowl. Add the egg yolks and a pinch of salt. Place the bowl over a pan of just simmering water. Whisk continuously, adding the butter a cube at a time, until thickened to the consistency of mayonnaise. Stir in the herbs and season.

6. Blanch the broccoli in boiling salted water for 3 minutes. Drain and refresh under cold water. Slice and mix with the rocket in a bowl. Drizzle with olive oil and balsamic glaze and toss together. Place on a platter and scatter over the Parmesan.

7. Slice the beef and arrange next to the salad. Serve with the béarnaise sauce on the side.