Season the steaks with salt and pepper and set aside to come to room temperature. For the béarnaise sauce, melt the butter in a small saucepan over a low heat. In a separate pan, make a reduction ...
Season the steaks on both sides with the peppermix and a pinch of salt. Any excess spice mix can be stored in an air-tight container for future use. To make the béarnaise sauce, heat the vinegar ...
Serve cut in 5mm (1/4 inch) slices and serve with Béarnaise sauce. For the Béarnaise Sauce, boil the first 4 ingredients together in a low, heavy-bottomed, stainless-steel saucepan until ...
I'm making the classical Steak Béarnaise, using a Filet Mignon! Use any Steak you like, but DO NOT skip out on trying this ...