Beef Steaks with Goose Liver and Bearnaise Sauce
What we have here is an exquisite specialty suitable for any special occasion - beef fillet with goose liver and a wonderful finishing touch of Bearnaise
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Cooking tools:
- Instant-read thermometer
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Mixing bowl
- Whisk
- Skillet
- Stove
- Plate
Ingredients
- beef fillets - 4 pcs. (about 150 g each)
- goose liver - 5.3 oz (150 g)
- coarse flaky salt - 4 pinches
- olive oil - 3 tbsp.
- Bearnaise Sauce
- shallots - 1.8 oz (50 g)
- butter - 7 oz (200 g)
- yolks - 4 pcs.
- vinegar - 1 tbsp.
- white wine - 3 1/3 tbsp (50 ml) dry
- tarragon - 1 sprig (fresh)
- black pepper - by taste
- salt - by taste
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