Scotch fillet steak & bearnaise sauce

Scotch Fillet Steak

Serves: 4  |  Preparation Time: 10 mins  |   Cooking Time: 30 mins

4x Tasman yearling beef scotch fillet steaks
Asparagus spears

Bearnaise Sauce:
2 tbs. white wine vinegar
2 egg yolks
1 tsp sea salt flakes
150g melted butter

  1. Season steaks with salt and pepper and lightly brush with oil. Preheat pan to moderately-hot.
  2. Cook steaks on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of done-ness with tongs and cook for desired amount of time.
  3. Take the pan from heat, then loosely cover the steaks with foil and rest steaks for 2-4 mins before serving. Serve each with a spoonful of Bearnaise Sauce, and asparagus spears.
  4. To make the Bearnaise Sauce; mix salt, white wine vinegar and egg yolks until smooth. Melt butter, then add gradually; start with just a drizzle and mix with processor until combined. Season with black pepper.
Results may vary.