Ingredients

Method

• 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

Ingredients

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.