Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil, rest and keep warm. For the sauce, add the stock to a saucepan, bring to the boil and cook ...
Strong coffee and a hit of brandy are tamed by the addition of a sweet traditional ingredient from the Cape wine industry in this eccentric but delicious sauce. Did it work? It may be worth putting on ...
Keep warm on a tray in the oven if necessary. To serve, carve the steak into thick slices, place onto plates and spoon the béarnaise sauce over. Pile some chips and salad leaves alongside.