Pork fillet in Béarnaise sauce
- Pork fillet
- Any vegetables (e.g. carrots, Brussels sprouts, chicory, spring onions, etc.)
- Béarnaise sauce (= Hollandaise sauce + tarragon + tarragon vinegar + chervil)
- 8 cm tartlet
- Salt and pepper
Season the pork fillet, before cooking or grilling it so that the meat stays pink. Clean and cook and/or sweat all the vegetables until tender, pour them into the tartlet, add a splash of olive oil/knob of butter and bake in the oven for a few minutes. Slice the meat and arrange it on a plate with a vegetable tartlet and cover with sauce.