Mustard Pan-fried Scotch Fillet Steak with a Quick Béarnaise
Family Favourite Steak Recipe
Beef + Lamb New Zealand
This quick steak recipe sees spicy mustard give a hint of pizazz to the tender scotch fillet steak and vegetables. Topped with oozy béarnaise sauce and served with thick cut potato chips and steamed vegetables - this dish is the very definition of comfort.
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Under 30 Minutes,
4 Quality Mark beef eye fillet or scotch fillet
1 tsp sea salt
2 tbsp white wine vinegar
2 eggs yolks
To Grill Steak
To Make Quick Béarnaise
Brush each steak lightly with oil.
Season with salt and pepper.
Preheat the pan to moderately-hot.
Cook on one side until the first sign of moisture appears.
Turn steaks once only.
Test the steaks for degree of doneness with tongs.
Rare is soft, medium feels springy and well done is very firm.
Remove steaks from heat, loosely cover with foil and rest steaks for 2-4 minutes before serving.
Serve each with a spoonful of béarnaise, serve with potatoes and vegetables.
Nutrition Information per Serving (153g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)