Venison Steak with Bearnaise Sauce

Main courseServes 2


# Heat a griddle or frying pan # Brush the steaks lightly on each side with groundnut/olive oil # Season with coarsely ground black pepper # Once the pan is hot, add the steaks and sear for 3-4 minutes, depending on personal preference. You may need to reduce the heat to avoid charring the exterior of the steaks # Once seared, grind a little coarse sea salt over the steaks # Leave the steaks to stand, while you make the sauce

Bearnaise Sauce

# Melt the butter in a small pan # Place the egg yolks, shallots, tarragon and white wine vinegar in a blender or mini food processor, and mix until you have a fairly smooth puree # Slowly add the melted butter to the processor, then blend until thick and creamy # Add a pinch of cayenne or coarsely-ground black pepper # Pour the sauce over the steaks and serve