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Fillet Steak Béarnaise
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
Published 2005
Bistro Moncur would not be a bistro without this dish! There are few more satisfying dishes in French cuisine.
At home, the sauce can be made in advance, leaving only the pan-frying of the steaks to be done. Serve with shoestring chips or Potato Gratin.
Ingredients
6 x 200 g 4 tablespoons
Method
- Tie each steak securely with a length of kitchen twine to help the fillet keep its shape and cook evenly. Season only one side of each steak.
- It is vital to cook fillet steaks over a brisk heat - I suggest using 2 frying pans for the best results. Heat the pans, adding 2 tablespoons of clarified butter or oil to each and, when it is near-smoking, add the steaks
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