Seared steak with mushrooms and cheat’s Béarnaise

Seared steak with mushrooms and cheat's Béarnaise

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  • 4
  • Easy
  • 15 minutes
  • 15 minutes


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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