Pan Fried Venison Steak with Bearnaise Sauce
Ingredients:
2 Red Barn venison filets Salt and black pepper Olive oil   For the Sauce: 4oz butter 2 egg yolks 3 teaspoons white wine vinegar 2 shallots, roughly chopped 1 tablespoon tarragon, roughly chopped
Directions:
Heat a griddle or frying pan, brush the steaks lightly on each side with olive oil. Season with coarsely ground black pepper. Once the pan is nice and hot, place the steaks in the pan and sear for three to four minutes on either side or longer according to your personal preference. Once the steaks have seared, grind a little course sea salt over them, leave the steaks to stand for a few minutes while you make the sauce. For the sauce, melt the butter in a small pan, blend the egg yolks together with white wine vinegar, shallots and tarragon creating a fairly smooth puree. Add the melted butter and puree until thick and creamy, season to taste and pour over your venison steaks.