A quick version of an upmarket Aussie pub favourite.
white wine vinegar
6 whole black peppercorns
1 sprig tarragon
2 tbsp brandy
1 eschallot (chopped)
2 egg yolks
reduced vinegar until smooth,
100g butter (chopped)
1 sprig chervil or flat-leaf parsley (chopped)
4 scotch fillet steaks (about 220g each)
Simmer 3 tbsp white wine vinegar, 6 whole black peppercorns, 1 sprig tarragon, 2 tbsp brandy and 1 eschallot (chopped) in a small pan over high heat until reduced by half. Strain and reserve liquid.
In a bowl over a pan of simmering water, whisk 2 egg yolks, 1 tbsp water and reduced vinegar until smooth, then beat in 100g butter (chopped) piece by piece until sauce is thick and smooth.
Remove from heat and stir in 1 sprig chervil or flat-leaf parsley (chopped).
Cook 4 scotch fillet steaks (about 220g each) in a lightly oiled frying pan over high heat for 3-4 minutes each side or until done to your liking. Set aside to rest in a warm place for 5 minutes.
Serve steaks topped with bearnaise sauce and hot chips on the side.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store