Seared steak with mushrooms and cheat’s Béarnaise

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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

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.