Nero Wolfe’s Fillets of Beef in Sauce Abano
Description
This sophisticated dish features tender slices of cooked beef draped in Sauce Abano, a rich and creamy emulsion reminiscent of mayonnaise but with a distinctively sharp, herbal profile. The sauce is built on a base of hard-cooked egg yolks, dry mustard, and a generous amount of olive oil, balanced by the brightness of tarragon vinegar. Crunchy sour gherkins, briny capers, and fresh herbs add texture and depth, while a touch of tomato paste provides color and richness. Garnished with julienned egg whites and broiled tomatoes, this recipe is perfect for a formal dinner party or a special occasion where you want to impress guests with classic, old-world culinary technique.Ingredients
Directions
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Separate the hard-cooked eggs, reserving the whites for garnish.
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Grate the egg yolks into a medium mixing bowl.
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Add the dry mustard, salt, black pepper, and 1/4 cup of the olive oil to the grated yolks.
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Beat the mixture vigorously with a wire whisk until it forms a smooth paste.
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Slowly drizzle in the remaining 1 1/4 cups of olive oil while beating constantly to create a stable emulsion.
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Pour in the tarragon vinegar and stir vigorously to incorporate.
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Fold in the chopped sour gherkins, capers, parsley, and chervil.
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Blend in the tomato paste until the sauce is uniform in color and texture.
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Julienne the reserved egg whites into thin strips.
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Fold the julienned egg whites gently into the sauce.
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Arrange the slices of cooked beef on a serving platter.
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Pour the Sauce Abano evenly over the beef slices.
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Broil the tomato halves briefly until lightly charred, then arrange around the beef as a garnish.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 375.0kcal
- % Daily Value *
- Total Fat 22.5g35%
- Saturated Fat 9.0g45%
- Cholesterol 117.0mg39%
- Sodium 108.0mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 39.0g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Sauce Abano is essentially a variation of mayonnaise or aioli. If the sauce breaks during emulsification, add a teaspoon of warm water and whisk vigorously to bring it back together.
The beef should be cooked beforehand (such as in the "fillet of beef in aspic" method mentioned in the original source) and cooled before slicing. This dish is best served cold or at room temperature.
If fresh chervil is unavailable, you can substitute with fresh tarragon or use 1 teaspoon of dried chervil leaves as noted in the ingredients.
The sauce can be made a day ahead. Cover tightly and refrigerate. Allow it to come to room temperature before serving for the best flavor and texture.
