Fillet Steak with Béarnaise Sauce
By EBLEX
Published on 16 November 2021
Cook 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.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.