Tuesday, 3 April 2012

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.




















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