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  • Recipes

  • Fillet Steak with Béarnaise Sauce

Fillet Steak with Béarnaise Sauce

Fillet Steak with Béarnaise Sauce

By EBLEXPublished on 16 November 2021Cook these steaks just the way you like them. For rare steaks, 3-4 minutes on each side, medium steaks need to cook for 4-5 minutes on each side and well done steaks require 6-7 minutes on each side.
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Time and servings

18 minsTotal time
4Servings
10 minsPrep time
8 minsCooking time

Ingredients

  • 2 fillet steaks
  • 1 pinch of salt, to season steaks
  • 1 pinch of pepper, to season steaks
  • 1 tsp of oil, for brushing the steaks
  • 30 ml of white wine vinegar
  • 1 large shallot, peeled and roughly chopped
  • 6 black peppercorns
  • 2 large egg yolks
  • 150 g of unsalted butter, melted
  • 1 bay leaf
  • 2 tbsp of flat leaf parsley, to garnish

Method

  • Step 1

    To prepare the Béarnaise sauce, place the vinegar, 30ml of water, shallot, peppercorns and bay leaf in a small pan and simmer over a low to medium heat for 2-3 mins until 15ml/1tbsp of the liquid remains. Strain.

  • Step 2

    Heat a large, non-stick frying or griddle pan, season the steaks and brush with the oil on both sides. Cook the steaks according to preference. Remove the steaks from the heat, transfer to a warm serving plate and cover loosely with foil to keep warm.

  • Step 3

    To finish the Béarnaise sauce, transfer the vinegar mixture to a blender, add the egg yolks and whisk until frothy.

  • Step 4

    While the blender is still running, slowly add the melted butter, 15ml/1tbsp at a time, until the sauce is smooth and creamy.

  • Step 5

    Season with salt and stir through the herbs before serving with the steaks.