Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
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