Make simple week night dinners into special occasions with gourmet steak recipes like this one.


  • 4 egg yolks, at room temperature
  • 1 tablespoon white balsamic vinegar
  • 125g butter, cut into 1cm cubes
  • 1 tablespoon finely chopped fresh tarragon
  • Salt & ground white pepper
  • 6 large silver beet leaves, white core removed, chopped
  • Olive oil, to grease
  • 4 (about 160g each) beef fillet steaks
  • 3 field mushrooms, thickly sliced


  1. Place the egg yolks and vinegar in a medium heatproof bowl over a saucepan of barely simmering water (make sure the bowl doesn't touch the water). Use an egg whisk to whisk the egg yolks constantly for 3 minutes or until thick, pale and creamy, and a ribbon trail forms when the whisk is lifted.
  2. Add the butter, 1 cube at a time, whisking constantly and adding another cube only when the previous cube has been completely incorporated. Whisk in the tarragon. Remove from heat. Taste and season with salt and pepper.
  3. Top up the water in the saucepan, if necessary, and bring to the boil over medium heat. Add the silver beet and cook, stirring occasionally, for 1 minute or until just wilted (see microwave tip). Drain well.
  4. Meanwhile, preheat a large chargrill over medium-high heat. Brush with oil to lightly grease. Add the steaks and cook for 4 minutes each side for medium-rare or until cooked to your liking. Add the mushroom to the grill halfway through cooking the steaks. Cook, turning occasionally, for 4 minutes or until mushroom is tender.
  5. Place silver beet and mushroom on serving plates. Top with the steaks and spoon over the bearnaise sauce. Serve immediately.