Fillet steak with Bearnaise sauce

2 fillet steaks
salt and pepper
oil,for brushing
For the bearnaise sauce
2tbsp white wine vinegar
2tbsp water
1 large shallot,peeled and roughly chopped
6 black peppercorns
1 small bay leaf
2 large egg yolks
150g/5oz unsalted butter,melted & hot
1-2tbsp fresh chopped tarragon

To prepare to bearnaise sauce,place the vingar,water,shallot,peppercorn and bay leaf in a small pan and simmer over a low to med heat for 2-3 mins until 1tbsp of liquid remains.Strain.Heat a large,non-stick frying 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.To finish the sauce,transfer the vinegar mixture to a blender,add the egg yolks and whisk until frothy.While the blender is still running,slowly add the melted butter,1tbsp at a time,unil the sauce is smooth and creamy.Season with salt and stir through the herbs.Serve with the sauce and chunkey chips and salad.


Popular posts from this blog

Tuna and sweetcorn pasties

Vegetarian scotch broth