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Fillet steak with bearnaise sauce and silver beet
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Elevate weekday dinners with gourmet steak recipes.
Ingredients:
  • 4 egg yolks, at room temperature
  • 20.00 ml white balsamic vinegar
  • 125g butter, cut into 1cm cubes
  • 20.00 ml finely chopped fresh tarragon
  • Salt & ground white pepper
  • 6 large silver beet leaves, white core removed, chopped
  • Olive oil, to grease
  • 4 (about 160g each) beef fillet steaks
  • 3 field mushrooms, thickly sliced
Instructions:
  • In a heatproof bowl set over simmering water, whisk egg yolks and vinegar until thick, pale, and creamy, about 3 minutes. Chef's tip: Ensure the bowl doesn't touch the water and look for a ribbon trail when the whisk is lifted.
  • Gradually incorporate the butter, one cube at a time, while whisking continuously until each cube is fully mixed in. Stir in the tarragon, then remove from heat. Season with salt and pepper to taste.
  • If needed, add more water to the saucepan and bring it to a boil over medium heat. Stir in the silver beet and cook for about 1 minute until it's just wilted. Drain thoroughly.
  • Preheat a large chargrill over medium-high heat and lightly grease with oil. Cook the steaks for 4 minutes on each side for medium-rare or to your desired doneness. Halfway through, add the mushrooms to the grill. Cook the mushrooms for 4 minutes, turning occasionally, until tender.
  • Divide the silver beet and mushrooms among serving plates. Arrange the steaks on top and generously drizzle with the flavorful bearnaise sauce. Serve promptly for the best experience.

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