Recipe Fillet steak with bearnaise sauce : Practical and Delicious

Recipe Fillet steak with bearnaise sauce : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Fillet steak with bearnaise sauce. You are currently reading Recipe Fillet steak with bearnaise sauce : Practical and Delicious. This recipe is the creation of the chef Louise Pickford. Recipe Fillet steak with bearnaise sauce requires 10m, cook 15m and serve 4. Caution: allergy Contains milk and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

t might sound fancy, but this bearnaise sauce topped steak will take you only half an hour to get onto the table.

Ingredients:

11 Ingredients

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  4 (about 250g each, 3cm thick) beef eye fillet steaks
  
  
  


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  Salt & freshly ground black pepper
  
  
  


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  1 x 100g pkt mixed salad leaves
  
  
  


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  1 red capsicum, halved, deseeded, finely chopped
  
  
  


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  Steamed chat (small coliban) potatoes, to serve
  
  
  



• bearnaise sauce



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  150g butter
  
  
  


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  2 tbsp tarragon vinegar
  
  
  


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  1 eschalot, peeled, finely chopped
  
  
  


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  1 sprig fresh tarragon
  
  
  


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  2 egg yolks
  
  
  


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  2 tsp chopped fresh tarragon
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  To make the bearnaise sauce, melt the butter in a small saucepan over low heat. Strain the butter through a fine sieve into a small heatproof jug to remove the milk solids. Discard the milk solids.
  
  
  


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  Step 2
  
  
  
  
  Combine the vinegar, eschalot and tarragon sprig in a small saucepan. Bring to a simmer over low heat. Gently simmer, stirring occasionally, for 1-2 minutes or until liquid is reduced to about 3 teaspoons. Strain the liquid through a fine sieve into a heatproof glass bowl. Discard the eschalot and tarragon.
  
  
  


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  Step 3
  
  
  
  
  Place the bowl containing the vinegar mixture over a saucepan of simmering water (make sure the bowl doesn't touch the water). Add the egg yolks and use a wire balloon whisk to whisk for 2 minutes or until pale and foamy. Remove from heat.
  
  
  


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  Step 4
  
  
  
  
  Use an electric beater to whisk the egg-yolk mixture, gradually adding the melted butter in a thin steady stream, until sauce is thick and velvety. Stir in the chopped tarragon. Cover with plastic wrap to keep warm.
  
  
  


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  Step 5
  
  
  
  
  Preheat a barbecue or chargrill pan on medium. Season both sides of steaks with salt and pepper. Cook steaks on grill for 3-4 minutes each side for medium or until cooked to your liking.
  
  
  


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  Step 6
  
  
  
  
  Combine the salad leaves and capsicum in a large bowl. Place a steak on each serving plate and drizzle with bearnaise sauce. Serve with salad and steamed chat potatoes, if desired.
  
  
  

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