Ingredients 2 750 Grams Beef Fillets 90 Grams (3 oz) Butter 2 Tablespoons Brandy 2 Tablespoons Flour 2 Cups Water 2 Beef Stock Cubes Fresh ground black pepper and salt For the bernaise- Ingredients 4 Tablespoons White Vinegar 2 Shallots 6 Peppercorns 4 Egg Yolks 250 Grams (8 oz) Butter’ 1 Tablespoon Lemon Juice 1 Ripe Avocado Method Trim the beef fillet of excess fat gristle,sprinkle each fillet with black pepper ,press the pepper firmly into the flesh,heat the butter in a baking dish on top of stove ,add the beef fillet and brown quickly on all sides,remove from heat and add the brandy,transfer the dish to a moderately hot oven and cook 20 minutes for rare,30 minutes for medium rare. Remove the meat from the dish and keep warm,put the baking dish on the top of the stove and heat gently till pan drippings are golden brown,remove any excess fat leaving about 4 tablespoons fat in the dish,add the flour and stir over low heat till the flour turns light golden brown,remove from heat and add the water,stir till combined and return to heat until the gravy boils and thickens,add the crumbled stock cubes and season with salt and pepper then simmer gently 10 minutes,slice the meat and place on a serving plate,spoon over a little of the gravy and some bernaise sauce. To make the bernaise put the vinegar and the chopped shallots and peppercorns in a small saucepan and heat till it boils ,reduce the heat and simmer gently uncovered till the liquid is reduced by half ,strain and reserve the liquid ,allow to cool,put the egg yolks in the top of a double boiler add the cooled vinegar ,mix well,melt the butter in a separate pan and allow to cool,meanwhile put the top of the double saucepan over simmering water and slowly add the melted butter a little at a time stirring constantly until the mix is thick and creamy,remove from heat IMMEDIATELY ,add the lemon juice and season with salt and pepper,and peeled and chopped avocado ,transfer to a blender and blend medium speed till smooth and serve with the beef.
