Eye fillet steak with béarnaise sauce

Eye fillet steak with béarnaise sauce

Tournedos sauce béarnaise

By
From
Taste le Tour
Serves
4

From the Pyrenees/Béarn region by Philippe Mouchel

The delicious béarnaise sauce that is served with this steak was named after the region of Béarn in the north-west of the Pyrenees. If you prefer, cook the steaks on a barbecue.

Ingredients

Quantity Ingredient
4 150 g eye fillet steaks
salt
freshly ground pepper
1 tablespoon olive oil
1 teaspoon butter

Béarnaise sauce

Quantity Ingredient
2 medium shallots, finely chopped
30ml white wine vinegar
2 tablespoons tarragon leaves
30ml white wine
4 black peppercorns, crushed
120g butter, cut into small cubes
2 egg yolks
salt
freshly ground pepper

Method

  1. To make the béarnaise sauce, combine the shallots, vinegar, half the tarragon, the white wine and crushed peppercorns in a saucepan. Bring to a simmer and cook until the liquid has reduced to about 1 tablespoon.
  2. Meanwhile, melt the butter in a small saucepan over a low heat without allowing it to boil.
  3. Place the egg yolks in a medium metal or glass bowl and whisk in the shallot reduction. Sit the bowl over a saucepan of hot water, taking care that the bowl doesn’t touch the water. Keep the pan over a low heat as the water must be hot but not boiling. Continue whisking the yolks briskly until they become thick and foamy. After about 5 minutes they should have doubled in volume.
  4. Remove from the saucepan and very slowly pour in the melted butter, whisking continuously until well incorporated. The finished sauce should be creamy but not too runny. Add the rest of the tarragon and season with salt and pepper.
  5. Season the steaks with salt and pepper.
  6. Heat the oil in a frying pan and cook the steaks over a high heat for 3–5 minutes on each side, depending on how you like them cooked. Towards the end of the cooking, add the butter to the pan and baste the steaks. Season with salt and pepper and serve on hot plates. Serve the sauce separately.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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