Fillet Steaks with Béarnaise Sauce

Season the steaks with salt and pepper. Heat the vegetable oil in a large pan and sear the steaks on both sides until browned. Transfer to an oven preheated to 140°C (approximately 285°F) and continue cooking until desired level of doneness is reached. 

For the béarnaise sauce: Melt the butter in a saucepan and skim off any foam. Peel and mince the shallots. Heat the white wine, vinegar, shallots and half of the chopped herbs in a saucepan and simmer until reduced by half. Strain through a fine mesh sieve. 

Whisk the egg yolks with the reduced wine mixture in a double boiler or heatproof bowl over a saucepan of simmering water. Whisk until light and foamy, remove from heat and slowly stream in the melted butter while whisking vigorously. Stir in the remaining chopped herbs and season with salt and pepper.