HFV's Perfect Pan-Fried Venison Steak with Quick Bearnaise Sauce

This has to be my favourite way of eating a venison steak!
Serve it simply with my favourite vegetable - lightly steamed green beans and chunky home-made chips and accompany with a glass of your favourite red wine.
 
Serves 2
 
INGREDIENTS:
2x180g Venison Steaks, cut from the loin or the haunch
Salt and Black pepper
Groundnut or Olive Oil
 
For the Quick Bearnaise Sauce:

110g/4oz butter
2 egg yolks
3 tsp white wine vinegar
2 shallots, roughly chopped
1 tblsp tarragon, roughly chopped
a pinch of cayenne pepper (optional)

 
METHOD:
  1. Heat a griddle pan or a frying pan.
  2. Brush the steaks lightly on each side with olive or groundnut oil.
  3. Season with coarsely ground black pepper.
  4. Once the pan is nice and hot, place the steaks in the pan and sear for 3-4 minutes on either side or longer according to your personal preference. You may need to turn the heat down a little to avoid over-charring the exterior of the steaks.
  5. Once the venison steaks have seared, grind a little coarse sea salt over them.
  6. Leave the steaks to stand for a few minutes while you make the sauce.
For the Bernaise sauce:
  1. Melt the butter in a small pan.
  2. Place the egg yolks in a blender of a mini food processor together with the white wine vinegar, shallots and tarragon.
  3. Give the mix a quick whiz until you have a fairly smooth puree.
  4. Add the melted butter slowly to the food processor and then blitz until the sauce becomes thick and creamy.
  5. I usually like to add a pinch of cayenne pepper, or use coarse ground black pepper.
  6. Pour the sauce over.