Hopkins River Beef – Tenderloin

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Hopkins River Beef – Tenderloin

Fillet steak (tenderloin steak, fillet mignon, tournedos, eye fillet steak, undercut steak)

Typically the tenderest cuts of beef with the least amount of connective tissue are those cuts that sit along the spine of the animal as they do the least amount of work. The fillet or tenderloin (as the name suggests) is one such cut. With little or no fat or connective tissue the fillet is best suited to portioning into steaks for pan-frying and barbecuing or strips for stir-frying.

Beef fillet with green beans and béarnaise sauce with Luke Mangan


1 tbsp olive oil
6 individual Hopkins River Beef eye fillets
2-3 punnets baby green beans
50g butter
3 eschallots, finely chopped
Sea salt and freshly ground black pepper

Béarnaise sauce

500g unsalted butter
300ml white vinegar
10 black peppercorns
2 egg yolks
½ bunch tarragon
½ bunch chervil


Preheat the oven to about 220C.
Heat the olive oil in a heavy pan and brown the beef on all sides.
Place in the oven and cook until desired.
Rest before serving, then warm in the oven again for 5-10 minutes.
Meanwhile, drop the beans into boiling salted water for two minutes. Drain immediately.
Heat the butter in a large pan and cook the eschallots until soft. Add the beans and toss until well coated. Season to taste.
Serve the beef and beans with the béarnaise sauce.

For the béarnaise

To clarify butter, melt it over a gentle heat and slowly bring to the boil.
Use a flat spoon to skim the white froth from the surface and then pour the butter into a bowl, leaving any white sediment on the bottom of the pan. (The consistency of clarified butter should be similar to olive oil.) You’ll need about 1 cup.
Place the vinegar, peppercorns and a sprig of tarragon in a small saucepan and simmer until reduced to about ½ of a cup. Strain into a stainless-steel bowl.
Whisk in the yolks. Hold the bowl over a saucepan of simmering water and slowly whisk in the clarified butter, until the sauce turns thick and creamy.
Remove, add the herbs and serve.


“In the restaurant industry knowing the right origins of your product and the way it is reared is very important as it reflects quality and consistency. Hopkins River Beef ticks all the boxes.”

Luke Mangan

Glass Brasserie

The Palace
South Melbourne

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