Ingredients

• 4 x 8 oz - 250g eye fillet steaks or cuts.
• 2-3 shallots
• 2 tbsp dried tarragon
• 4 egg yolks (room temperature)
• 8 oz - 250g salted butter (very soft)
• Half cup of red wine vinegar
• 1 cup red wine
• 10 oz - 300g mushrooms (approx 12)
• olive oil
• salt and pepper

Steps

• Step 1

  Peel and chop the shallots as fine as you can. Place in a saucepan with the tarragon, vinegar and some cracked pepper. Bring to a simmer and cook until all the liquid has evaporated and looks almost dry. Keep checking it as it’s easy to burn once the liquid is gone. Transfer to a bowl, set aside and leave to cool for later.

• Step 2

  Slice the mushrooms and place in the same saucepan (no need to wash) along with the red wine, salt and pepper. Bring to a simmer and cook until all the liquid has evaporated and looks almost dry. Transfer to a bowl, set aside and leave to cool for later.

• Step 3

  Separate the eggs and add to a mixer bowl using the whisk attachment. Whisk the eggs using full power until they appear light cream colour. Cut small pieces of the soft butter and add to the eggs, one tablespoon at a time while mixing at high speed. Continue until all the butter is used. Add the shallot reduction warm or cold but not hot. Continue whisking until well mixed and set aside.

• Step 4

  Place a griddle pan on high heat. Flatten your eye fillet cuts into thick steaks (don’t beat too much) you can also use the palm of your hand as fillet is so tender. Coat with olive oil and seasoning and grill on very hot griddle. Rotate steak for even cooking, flip and cook to your liking. Rest steak in warm area for 5 to 10 minutes.

• Step 5

  Place the steak on a heat proof serving plate. Place half the red wine mushrooms on top of the steak, pack them a little so they stay put. Spread out some of the whipped Bearnaise on top of mushrooms, using a small spatula or a butter knife.

• Step 6

  Place under the broiler (grill) and watch it until the sauce browns. This should only take a couple minutes, so keep watching it as it’s easy to burn. Serve immediately and watch out for very hot plates.

Little Tips

If you make the sauce in advance, refrigerate, it will keep for a few days and remove from fridge to soften before use. Make sure that the butter is very soft and that your eggs are room temperature. If the shallot/tarragon reduction is still warm, that's fine to add to the butter mixture, just not hot. The closer to the element the better the result when broiling (above grilling).