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Fillet steak with bearnaise sauce
Fillet steak with bearnaise sauce
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Quick and decadent bearnaise sauce steak in just 30 minutes.
Ingredients:
  • 4 (about 250g each, 3cm thick) beef eye fillet steaks
  • 1 x 100g pkt mixed salad leaves
  • 1 red capsicum, halved, deseeded, finely chopped
  • Steamed chat (small coliban) potatoes, to serve
  • 150g butter
  • 40.00 ml tarragon vinegar
  • 1 eschalot, peeled, finely chopped
  • 1 sprig fresh tarragon
  • 2 egg yolks
  • 2 tsp chopped fresh tarragon
Instructions:
  • Melt the butter in a small saucepan over gentle heat, then strain it through a fine sieve into a heatproof jug to remove the milk solids. Discard the solids before proceeding.
  • In a small saucepan, gently simmer vinegar, eschalot, and tarragon over low heat. Stir occasionally for 1-2 minutes until reduced to about 3 teaspoons. Strain the liquid through a fine sieve into a heatproof glass bowl, discarding the eschalot and tarragon.
  • Create a double boiler by positioning the bowl with the vinegar mixture over a pot of gently simmering water, ensuring the bowl does not touch the water. Whisk in the egg yolks vigorously for 2 minutes until they become pale and foamy. Remove from heat.
  • Whisk the egg yolk mixture using an electric beater while slowly drizzling in the melted butter until a thick and velvety sauce forms. Add the chopped tarragon and cover with plastic wrap to keep warm.
  • Preheat a barbecue or chargrill pan on medium heat. Season both sides of the steaks with salt and pepper, then cook them on the grill for 3-4 minutes per side for a medium cook, or to your preferred doneness.
  • In a large bowl, toss together the salad leaves and capsicum. Place a steak on each serving plate and generously drizzle with bearnaise sauce. Serve with the salad and steamed chat potatoes on the side, if desired.

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