- Recipes
- Fillet Steak with Béarnaise Sauce
Fillet Steak with Béarnaise Sauce
-
4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 2 fillet steaks
- 1 pinch salt, to season steaks
- 1 pinch pepper, to season steaks
- 1 tsp oil, for brushing the steaks
- 30ml white wine vinegar
- 1 large shallot, peeled and roughly chopped
- 6 black peppercorns
- 1 bay leaf
- 2 large egg yolks
- 150g unsalted butter, melted
- 2 tbsp 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.
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