- 2 x 180g Scotch fillet
- 2 T Olive oil
- Salt and pepper
- 2T butter
- 30ml White wine vinegar
- 30ml white wine
- 1 small shallot (diced)
- Small bunch Tarragon
- 4 egg yolks
- 100g cold butter (diced)
- salt to taste
- 1T finely chopped chives and/or fresh tarragon
Take the steaks out of the fridge an hour before cooking to bring up to room temperature. Season generously with salt and pepper.
Heat a heavy bottomed pan until smoking hot, on high heat. Place the steaks in the pan. Press the steak down, ensuring the heat of the pan is dispersed equally over the surface area of the steak. Seal each side for 2-3 minutes, until you have a dark golden brown colour.
Finish the steak by adding the butter into the pan, and spooning repeatedly over the steak in a gentle wave motion for about 2 minutes. Rest for at least 3 minutes.
Deep fry or oven bake your frites. Deep fried will always be slightly more delicious and crispy!
Bearnaise is a little bit technical, but well worth it if you can master the emulsion. Otherwise, there are some decent store bought bearnaises out there.
Place vinegar, wine, shallots and tarragon (alternatively you can substitute with tarragon vinegar) into a small pot, and reduce by half (30ml total). Pass this liquid through sieve and discard the tarragon/shallot.
Place a large pot with a small amount of water on a high heat.
In a large heatproof bowl (the size of the rim of the large pot, so it can rest over the boiling water), combine the vinegar reduction with egg yolks. Whisk this mixture until it is combined, then place over the boiling water.
Gradually whisk in butter piece by piece, taking on and off the heat – ensuring that the butter is absorbed into the mix and the sauce thickens, but not so much heat that the mixture separates.
Fold through the chives and tarragon and season with salt. Serve with the Scotch fillet and frites.