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Seared steak with mushrooms and cheat's Béarnaise

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Seared steak with mushrooms and cheat’s Béarnaise

15 minutes

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Seared steak with mushrooms and cheat’s Béarnaise

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 T olive oil
450 g free-range steak, seasoned
2 large brown mushroom steaks

For the Béarnaise

6 free-range egg yolks
1 T white-wine vinegar
500 g butter, melted
1 T lemon juice
tarragon, for serving
sea salt and freshly ground black pepper, to taste

Method

Add olive oil to a pan over a high heat and fry seasoned free-range steak for 3 minutes a side. Remove from the pan and set aside. In the same pan, fry large brown mushrooms until tender.

For the Béarnaise, suspend a glass bowl over a saucepan of simmering water. Add 6 free-range egg yolks and white-wine vinegar and whisk.

Add melted butter in a steady stream, whisking until silky. Add lemon juice, seasoning and chopped tarragon. Ladle over the steak and mushrooms and serve.