Fillet steak with bearnaise sauceby Daisy Elwood |
| Preperation time: 15 mins Cooking time: 50 mins Serves: 4 |
| Recipe Ingredients |
| 850g potatoes, peeled and cut in half; 50g butter; 1 tbsp olive oil; 2 bunches spring onions, chopped; 2 tbsp freshly chopped tarragon; 2 tbsp white wine vinegar; 150ml dry white wine; 1 tbsp finely chopped shallot; 3 egg yolks; 175g butter, cold and diced; 4 fillet steaks. |
| Recipe Method |
| Boil the potatoes in salted water for 10
minutes. Drain, cool, then slice thickly. Heat the butter and oil in a pan. Add the potatoes and spring onions, fry for about 15 minutes, turning occasionally, until golden. Keep warm until ready to serve. Meanwhile make the sauce by putting the tarragon, vinegar, wine and shallots in a small pan and boil until reduced down to about 2tbsp. Place a heatproof bowl over a pan of simmering water and put in the yolks, 1tsp salt and 6 tbsp water. Whisk until combined and heat for 10 minutes. Then gradually add to the reduced wine mix. Whisk in the butter a little at a time until you have a smooth sauce; keep warm. Grill the steaks for 8-15 mins each side (depending on how you like them cooked). Serve the steaks on a bed of potatoes and drizzle over the sauce. |
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