Chateuax briand with home made fries, seasonal gourmet vegetables, portabello mushroom and béarnaise sauce

Ingredient;
220g u.s beef tenderloin
salt/pepper
1tsp Cajun seasoning
1tbsp Olive oil

Home made fries
120g Potato large
Salt/pepper
Boiled water
500ml Vegetables oil

Seasonal gourmet vegetables
40g Savoy cabbage
40g Red cabbage
40g Parsnip
40g Portabella mushroom

Béarnaise sauce
1pc Egg yolk
50g Clarified butter
1wedge Lemon yellow
1tbsp Reduction tarragon, red wine vinegar, shallot, pepper corn, bay leaf
Dash Cayenne pepper
1 Drops Tabasco
1tbsp Parsley chop
Salt/pepper

Procedure of châteaux briand
Trim and season the beef with salt, pepper, Cajun and olive oil [set a side] In a hot heavy black pan seared the tenderloin until golden brown then direct to oven 220f [it depend on minute how the doneness of beef]please rest atleast 3 minutes]

Procedure of home made fries
Peeled the potato then cut into 1/4inch x 3inch soak into water so that the color not changes. in a boiling water blanch the potato till half cooked.to finished cooking the fries heat the deep fryer 250f. deep fried the potato till crisp then season with salt and pepper.

Procedure of seasonal gourmet vegetables
Trim and cut strip the savoy cabbage and red cabbage then stir fried into very hot sauté pan season with salt and pepper to taste, peeled the parsnip then cut into batonet blanch until half cooked then stir in butter till cooked. Portabella mushroom can cooked in olive oil then season with salt and pepper.

Procedure of Béarnaise sauce
In a stainless bowl add the egg yolk and drop of warm water, in a double broiler water topped the stainless bowl with egg yolk wire whisk till completely smooth then set a side. clarified the butter then slowly pour into mixed egg yolk until set like sauce then squeeze with lemon, cayenne pepper, reduction of tarragon vinegar to taste salt and pepper