Baked vegetables
100 g (3.53 oz) onions
100 g (3.53 oz) carrots
200 g (7.05 oz) potatoes
60 g (2.12 oz) butter
3 g (0.11 oz) salt

Béarnaise sauce
80 g (2.82 oz) egg yolks
40 ml (1.35 fl oz) water
20 ml (0.68 fl oz) white wine vinegar
250 g (8.82 oz) butter
6 g (0.21 oz) fresh tarragon
2 g (0.07 oz) salt

Pounded beef
800 g (28.22 oz) pounded beef

Instructions

Baked vegetables
Preheat the oven to 175° C (347 degrees Fahrenheit)
Cut the onions, carrots and potatoes into julienne strips.
Heat an oven proof frying pan with 40 g (1.41 oz) butter.
Fry the julienne strips for a few minutes.
Place the frying pan in the oven.
Cook for 10 minutes or until the vegetables are golden brown.

Béarnaise sauce
Boil some water in a small pan. Put a heat proof bowl over the pan to create a water bath.
Melt the butter in a pot.
Chop the tarragon very fine and add to the butter.
Keep the butter warm while preparing the eggs.
Add the egg yolks, water and white wine vinegar to the bowl and stir. Cook over the water bath, while stirring, until the mixture reaches 72° C (161.6 degrees Fahrenheit). If the egg yolk starts to curdle before reaching that temperature, just add some cold water and continue whisking.
Take the bowl off the heat and whisk in the melted tarragon butter, a little by little.
Add Salt to taste.

Pounded beef
Heat up two large frying pans on high heat.
Add 10 g (0.35 oz) butter to each pan and add one pounded beef in each pan. Fry the beef for 1 minute on each side.
Repeat with the two other beef slices. Make sure the pan is very hot before adding the beef.

Assembly
Place the beef on the plate and hold half up with a fork.
Put the onions, carrots and potatoes on the other half of the beef.
Fold the beef and pour Béarnaise sauce on top.