1 trimmed and tied fillet of beef
2 tsp of salt per quart of water

• Take the meat out of the refrigerator at least 1 hour before cooking it (if you trimmed it beforehand).
• Choose a fish poacher long enough to fit the fillet.
• Fill it with water counting the quarts in order to salt the water correctly.
• Cover and bring to a full boil.
• Drop the meat into the water and tie the loose end of the string to the pot’s handles.
• Cover to bring the water to a boil as quickly as possible.
• Uncover and count 13 minutes with the water boiling (or 17 minutes with the “chain” still attached).
• Put the meat on a wooden platter, cut the strings.
• Let rest 5 minutes then slice 1″ thick pieces.

Bearnaise sauce

1/4 cup wine vinegar
1/4 cup vermouth
1 Tbsp minced shallots or scallions
1/2 tsp dried tarragon
1/4 tsp salt, pepper
3 egg yolks
1 to 1-1/2 sticks butter

• Boil the vinegar, wine, herbs and seasonings in a small saucepan until liquid is reduced to 2 Tbsp.
• Let cool.
• Beat the egg yolks in a saucepan to thicken them slightly.
• Add the vinegar mixture and place pan over low heat.
• Continue beating until the sauce is thick enough that you can see the bottom of the pan between strokes.
• Remove pan from the heat and start adding butter piece by piece.
• Correct seasoning and keep warm.