Fillet Steaks With Mock Bearnaise

• 4 steak fillets, cut 1 1/2 inches thick
• 2 tablespoons oil
• salt & freshly ground black pepper
• Mock Bearnaise Sauce
• 2 tablespoons lemon juice
• 3 egg yolks
• salt & freshly ground black pepper
• 3/4 cup unsalted butter, cut up
• 1 shallot, very finely chopped
• 1 teaspoon chopped fresh tarragon, 1/2 t dried

1. Let the fillet steaks sit at room temperature for 20 minutes.
2. Heat the oil in a large skillet and when it is quite hot, add the steaks with salt and pepper to taste and cook over a fairly high heat, turning them every minute, until they are cooked for 6 minutes altogether (for rare), 8 minutes (for medium-rare), and 10 minutes (for well-done).
3. Meanwhile, put the lemon juice and egg yolks in the container of a blender or food processor and add salt and pepper to taste.
4. Melt the butter, turn on the machine, remover the insert cap, and drizzle the hot butter in a slow, steady stream.
5. When it is all incorporated, turn off the machine, add the chopped shallots and tarragon, and turn the machine on for less than 5 seconds just to combine them.
6. Arrange a fillet steak on each plate and pour the mock Bearnaise on the side of each steak.
7. Serve immediately.

steak fillets, oil, salt, bearnaise sauce, lemon juice, egg yolks, salt, unsalted butter, shallot, fresh tarragon

Taken from www.food.com/recipe/fillet-steaks-with-mock-bearnaise-72491 (may not work)