Scotch Fillet Steak & Bearnaise Sauce

Scotch Fillet Steak & Bearnaise Sauce

Serves 4
4 Tasman Yearling Beef Scotch Fillet Steaks
Asparagus spears

Bearnaise Sauce:
2 tbsp. white wine vinegar
2 egg yolks
1 teaspoon 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.

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.