# 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
