2 eye fillet steaks
½ bunch thyme
400g mixed mushrooms (Swiss brown, shiitake, button, oyster), roughly chopped
1 tbsp butter, chopped
Salt and pepper to taste
3 tbsp fresh tarragon, chopped
½ bunch parsley, chopped
½ tsp black peppercorns
1 small shallot, roughly chopped
⅓ cup (85ml) white wine vinegar
100ml white wine
3 eggs yolks
1 tbsp chives, chopped
160g clarified butter
1 tbsp lemon juice
Salt and pepper to season
Preheat the oven to 180°C.
To cook the mushroom parcel, place a layer of baking paper on top of a sheet of foil and put the mushrooms into the center of it, together with butter, thyme and salt and pepper. Fold the baking paper and foil over and secure it around the edges until airtight. Place on a baking tray into a preheated oven at 180°C and cook for 15 – 20 minutes.
To make the béarnaise sauce, place half the tarragon and half the parsley along with the white wine vinegar, white wine, shallot and peppercorns into a small saucepan. Bring to a boil, and cook away until there is only about 1 tablespoon of liquid left. Strain it into a small jug or cup.
Place the egg yolks into a heatproof mixing bowl and place over a double boiler. Add the reduced vinegar and, over a simmer, whisk vigorously for a couple of minutes. Take the eggs off the heat when they become thick and creamy.
To make clarified butter, heat the butter in a small pan until it is melted and bubbling, then skim the milk solids off the top and discard.
Add the clarified butter, drop by drop at first, to the egg yolks, whisking very vigorously all the time. Once about a third of the butter has been added, you can start pouring in slightly bigger amounts, still whilst whisking very vigorously. It’s easier if you have a friend to help. Or, to do this in the blender, simply turn the blender with the yolks and vinegar in it, and slowly stream in the hot butter through the hole in the lid.
Add the lemon juice and remaining herbs to the bowl and season lightly with salt and pepper. Set aside.
To cook the steaks, drizzle with olive oil and season on both sides and heat a griddle pan over high heat. Cook steaks for a few minutes on each side, then leave to rest for half its cooking time before serving.
Serve the steak and the mushrooms with the béarnaise sauce and some peas, if desired.