How to make
Leave the beef fillets and goose liver at room temperature while you prepare the sauce. If they are not pre-cleaned and processed, clean them from the skins and fat, if any. The fillets must be at least 1 finger thick and the liver 1/2 finger thick.
For the Bearnaise sauce, chop the shallots and fresh tarragon leaves and stew them with the wine and vinegar for 3-4 minutes and at the end open the lid of the saucepan.
Allow the temperature to drop to 160°F (70 degrees) for a few minutes and add the butter.
Transfer it into a water bath, which maintains those 160°F (70 degrees).
Add the yolks one by one, while stirring at all times or beating with a wire whisk. The stirring should continue for at least 4 minutes, until a fluffy and smooth sauce is obtained.
Season with salt and black pepper.
Heat a frying pan with a little olive oil and cook the beef fillets to the desired degree. The heatt should be strong, so that the meat is sealed and its juices remain inside.
Remove the beef and in its place or in a separate pan cook the goose liver, which is cut into 4 equal slices. Again, this is done on high heat, otherwise the liver begins to melt.
Serve the beef fillet with goose liver and Bearnaise sauce, sprinkle each fillet with coarse flaky salt, place a piece of goose liver on each one and garnish with Bearnaise sauce.
Enjoy your meal!
