Steak Béarnaise + frozen chocolate mousse
This Valentine’s Day (link), treat your sweetheart with a delicious steak dinner featuring an easy-to-make Béarnaise sauce that’s going to knock your collective socks off. Finish on a sweet note with a quick frozen chocolate mousse, if you like (but trust us, you will like).
Steak Béarnaise:
Ingredients:
- 2 T olive oil
- 1–2 shallots, finely chopped
- 4 T red wine vinegar
- 1 cup crème fraîche
- 2 T Dijon mustard
- 2 free range egg yolks
- Salt, to taste
- 2 T parsley, chopped
- 1 x 600 g Woolworths Matured Thick Cut Angus Beef Rib Eye Steaks
- 2 T olive oil
- Fresh thyme, to sprinkle
- Sea salt and freshly ground black pepper, to taste
- 2 T butter
Method:
- To make the Béarnaise, heat the olive oil in a saucepan over a medium heat.
- Add the shallot and sauté until translucent. Add the red wine vinegar and bring to a boil, then remove from the heat and whisk in the crème fraîche and mustard.
- Rub the steak with olive oil, season and add thyme, then pan fry to your preference, adding a knob of butter to the pan for the last minute or two to caramelise. When the steak is ready, heat the Béarnaise slightly and whisk in the egg yolks. Top with parsley and serve on the steak. Serve with baked Steakhouse cut frozen chips.
(Serves 2)
Frozen chocolate mousse slices/hearts:
(Cook’s note: you will need to make this the night before.)
- Line a loaf tin with baking paper or cling wrap and fill with Woolworths Chocolate Mousse 1L . Smooth over to make sure there are no gaps and freeze overnight. Take out and leave to sit for 3–5 minutes before turning out and using a hot knife to slice through. Leave for 3–5 minutes to thaw slightly and serve while still just frozen for a quick frozen mousse.
PS: Fill heart moulds if you are feeling particulary romantic this Valentines day…
Feeling like a steak dinner?