Char-grilled scotch fillet steaks

Name: Char-grilled scotch fillet steaks
Cook time: 30 min
Cuisine: French
Ingredients: 3 tablespoons white wine vinegar; 6 whole black peppercorns; 1 sprig tarragon; 1 sprig chervil; 2 tablespoons brandy; 1 chopped eschalot; 2 egg yolks; 1 tablespoon water a; 100g chopped butter; 1 sprig chopped tarragon.; 4 scotch fillet steaks (about 220g)

Lynne Mullins

October 19, 2011

Char-grilled scotch fillet steaksSupplied

Time:< 30 mins

True French tarragon has long slender leaves on a thin wiry stalk, a spicy aniseed aroma and a subtle licorice flavour. Its lesser relative, Russian tarragon, has pale coarse leaves and not much taste at all. Then there is Mexican, a cousin of the marigold, with its bright yellow flowers and strong flavour - best avoided.

Ingredients

3 tablespoons white wine vinegar
6 whole black peppercorns
1 sprig tarragon
1 sprig chervil
2 tablespoons brandy
1 chopped eschalot
2 egg yolks
1 tablespoon water a
100g chopped butter
1 sprig chopped tarragon.
4 scotch fillet steaks (about 220g)

Method

For sauce
Combine 3 tablespoons white wine vinegar, 6 whole black peppercorns, 1 sprig tarragon, 1 sprig chervil,2 tablespoons brandy and 1 chopped eschalot in a small saucepan and reduce over high heat by half. Strain, reserving liquid.
Whisk 2 egg yolks with 1 tablespoon water and reduced vinegar in a bowl over a saucepan of simmering water until smooth, then beat in 100g chopped butter piece by piece until sauce is thick and smooth. Remove from heat and stir in 1 sprig chopped tarragon.
Cook 4 scotch fillet steaks (about 220g) on a lightly oiled char-grill over high heat for 3-4 minutes each side or until cooked as desired. Rest in a warm place for 5 minutes.
To serve
Serve steaks topped with bearnaise sauce and hot chunky chips on the side.

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