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Ingredients
- 4 filet mignons (6.5-7 oz each, 1 in. thick), tied with twine (see Tip)
- 2 tsp sea salt, divided
- ¾ tsp ground black pepper, divided
- 4 sprigs thyme, fresh
- water, to fully submerge bags (not higher than the 2L maximum fill level)
- 1 oz lemon juice (½ lemon) or 1 level tsp ascorbic acid powder
- 2 oz shallots, halved
- 1 - 2 sprigs fresh tarragon, leaves only
- 2 oz dry white wine
- 1 tbsp white wine vinegar
- 7 oz unsalted butter, cut into pieces, plus 1 tbsp extra to sear
- 4 egg yolks, from large eggs
- 2 oz water
- Nutrition
- per 1 portion
- Calories
- 4940.7 kJ / 1180.9 kcal
- Protein
- 70.9 g
- Carbohydrates
- 4.4 g
- Fat
- 95.7 g
- Saturated Fat
- 48.6 g
- Fibre
- 0.8 g
- Sodium
- 1129.3 mg
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