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Fresh Living Network
Seared fillet with Bearnaise sauce

Seared fillet with Bearnaise sauce

One for the boys. Substitute Béarnaise with Pick n Pay's porcini mushroom sauce.
2
RECIPE TYPE:Mains
 
ENERGY 2694KJ
CARB 2g
PROTEIN 46g
FAT 49g
Method
  • Simmer vinegar, water, onion, peppercorns and tarragon in a small saucepan over a medium heat until about 1⁄2 Tbsp remains. Strain and set aside.
  • Place egg yolk and reduced liquid in a glass bowl over a pot of simmering water. Gradually add melted butter in a thin stream, whisking, until Béarnaise is thick and smooth. Remove from heat and season.
  • Season cubed steak
  • Heat oil in a non-stick or cast-iron pan, sear cubes until done as desired and serve with a dipping bowl of Béarnaise sauce.

 

Make a meal of it

  • Start with a bowl of tomato and basil soup, served hot or cold
  • Serve Pick n Pay’s Cape Brandy or Malva Pudding with vanilla ice cream for a sweet finale.
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