Mustard pan-fried scotch fillet steak with a quick béarnaise
A classic family favourite steak recipe
Serves
4
Prep Time
10 mins
Cook Time
8 mins
This quick steak recipe sees spicy mustard give a hint of pizazz to the tender scotch fillet steak and vegetables. Topped with oozy béarnaise sauce and served with thick cut potato chips and steamed vegetables - this dish is the very definition of comfort.
This quick steak recipe sees spicy mustard give a hint of pizazz to the tender scotch fillet steak and vegetables. Topped with oozy béarnaise sauce and served with thick cut potato chips and steamed vegetables - this dish is the very definition of comfort.
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ShareIngredients
4 Quality Mark beef eye fillet or scotch filleti
1 tsp sea salt
2 Tbsp white wine vinegar
2 eggs yolks
150g butter
melted
Method
Brush each steak lightly with oil.
Season with salt and pepper.
Preheat the pan to moderately-hot.
Cook on one side until the first sign of moisture appears.
Turn steaks once only.
Test the steaks for degree of doneness with tongs.
Rare is soft, medium feels springy and well done is very firm.
Remove steaks from heat, loosely cover with foil and rest steaks for 2-4 minutes before serving.
Serve each with a spoonful of béarnaise, serve with potatoes and vegetables.
Process salt, white wine vinegar and egg yolks until smooth.
Melt the butter until just about boiling.
With the processor running begin to add the butter a little at a time; the first lot should be just a drizzle.
Season with black pepper.
Nutrition Information per Serving (153g)
Note: nutrient analysis excludes potato wedges, beans and peas.
