Pan Fried Venison Steak with Béarnaise Sauce [Serves 2]


For classic, plain meat dishes, this herby butter sauce adds a note of sophistication without swamping pan-fried steak.

Ingredients – Steak

2 Venison Filets

Salt

Ground Black Pepper

Olive Oil

Cooking Instructions – Steak

1. Brush steaks lightly on each side with olive oil.

2. Season with ground black pepper.

3. Sear the steaks in a hot pan for 3-4min per side.

4. Sprinkle some salt after the steaks are seared.

5. Leave to stand for a few minute before serving.

Ingredients – Sauce

3 Tbsp White Wine Vinegar

2 Tbsp Water

1 Small Onion, finely chopped

Tarragon Sprigs

Chervil Sprigs

1 Bay Leaf

6 Black Peppercorns, crushed

1 Stick Butter, creamed

2 Egg Yolks

1 Tbsp Chopped Herbs: Tarragon, Parsley, and Chervil

Salt

Ground Black Pepper

Cooking Instructions – Sauce

1. Simmer white wine vinegar, water, chopped onion, herb sprigs, bay leaf, and peppercorns in a pan until liquid reduces by half.

2. Strain and cool.

3. Whisk egg yolks and cooled mixture in a double boiler until color pales and texture becomes light and fluffy.

4. Add butter, ½ Tsp at a time.

5. Whisk until butter is completely incorporated before adding more butter.

6. Add chopped herbs.

7. Season.

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