Char-grilled scotch fillet steaks
“If tarragon is not labelled, ask your greengrocer to ensure you come home with the real thing French chefs have used for centuries to lift their daubes and classic sauces.”
- 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)
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.
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.
Serves 4.
