Woman's Day
Ingredients
Steak with mushrooms and bearnaise sauce
Method
Steak with mushrooms and bearnaise sauce
1.Place 1/3 cup each white wine and white wine vinegar, 1 finely chopped eschalot and 1/4 teaspoon peppercorns in a small saucepan.
2.Simmer gently over low heat for 12-15 minutes or until liquid has reduced to about 1/4 cup. Strain and reserve. Discard solids.
3.Place 6 egg-yolks and infused liquid into a heatproof bowl. Whisk to combine. Place bowl over a saucepan of gently simmering water.
4.Continue whisking for 8-10 minutes until mixture has thickened like custard. Add 250g cubed butter, one piece at a time, whisking constantly, until sauce is smooth and thick.
5.Pour into a serving bowl and cool to room temperature. Stir through 1 tablespoon chopped tarragon. Preheat a char-grill on high.
6.Char-grill 4 sirloin steaks for 2-3 minutes each side until cooked to taste. Transfer to a plate. Rest for 5 minutes.
7.Meanwhile, char-grill 8 flat mushrooms and 1 bunch trimmed asparagus for 4-5 minutes until tender. Serve steaks with asparagus, mushrooms and sauce.
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