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Beef Tenderloin Eye Fillet In A Pancetta Blanket And Bearnaise Sauce

Ingredients: 

1 x 1.8kg Gourmet Direct Beef Tenderloin Eye Fillet
1 x 250gm pack of Gourmet Direct Pancetta
2 x Garlic Cloves, crushed
Salt and Pepper
1 x Gourmet Direct Meat Glaze 200ml

Preheat oven to 210°C.
Bring the Beef to room temperature.  Season the Fillet with crushed Garlic, Salt and Pepper. Fold the Pancetta around the meat, starting at one end and ending at the other so that the meat is now encased in a Pancetta blanket.  With cooking string, tie the whole piece of meat at 1 cm intervals, ensuring that you tuck the thin tail of the fillet around to the middle of the meat to make an even log.  Heat a lightly oiled frying pan and quickly brown meat on all sides. Put Beef fillet into a roasting pan and drizzle with Olive Oil.  Roast in the oven for 20 minutes for a medium-rare fillet.    Remove from oven and leave to stand for 15 minutes in a warm place ensuring that you collect the meat juices.  Make a jus by combining the meat juices with the meat Glaze and ½ cup red wine.  Season with Salt and Pepper and reduce.

Slice Beef and serve with potato gratin, sautéed peppers and field mushrooms and Bearnaise Sauce.  Spoon jus over beef and serve!

BEARNAISE SAUCE

3 Tbsp Tarragon Vinegar
¾ Cup of Dry white wine
1 Tbsp finely diced onion
1 Tsp mixed dried herbs (or at least 1 Tbsp fresh)
Salt and Pepper
1 Tsp Dried Tarragon
3 Egg yolks
1 Cup melted butter

Return to saucepan and beat for 1 minute over moderate heat.  Taste test and if required add extra seasoning and/or some lemon juice beating as you do!  You can add the meat juices from the standing dish at this point.