Fillet Steaks with Mock Bearnaise

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    steak fillets, cut 1 ½ inches thick
  • 2
    tablespoons oil
  • salt & freshly ground black pepper
  • Mock Bearnaise Sauce
  • 2
    tablespoons lemon juice
  • 3
    egg yolks
  • salt & freshly ground black pepper
  • 34
    cup unsalted butter, cut up
  • 1
    shallot, very finely chopped
  • 1
    teaspoon chopped fresh tarragon, ½ t dried
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DIRECTIONS

  • Let the fillet steaks sit at room temperature for 20 minutes.
  • Heat the oil in a large skillet and when it is quite hot, add the steaks with salt and pepper to taste and cook over a fairly high heat, turning them every minute, until they are cooked for 6 minutes altogether (for rare), 8 minutes (for medium-rare), and 10 minutes (for well-done).
  • Meanwhile, put the lemon juice and egg yolks in the container of a blender or food processor and add salt and pepper to taste.
  • Melt the butter, turn on the machine, remover the insert cap, and drizzle the hot butter in a slow, steady stream.
  • When it is all incorporated, turn off the machine, add the chopped shallots and tarragon, and turn the machine on for less than 5 seconds just to combine them.
  • Arrange a fillet steak on each plate and pour the mock Bearnaise on the side of each steak.
  • Serve immediately.
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