What could be better than a perfectly cooked steak with creamy Béarnaise sauce? Wonderful served with freshly cooked, hot, golden chips.
Steak and Bèarnaise Sauce
- 2 Aberdeen Angus sirloin or rump steaks
- Olive oil, for brushing
- Watercress, to garnish
- For the sauce
- 1 small shallot, finely chopped
- 1 pack fresh tarragon, finely chopped
- 3 tbsp white wine vinegar
- 2 medium egg yolks
- 100g unsalted butter
- Squeeze of lemon juice
- Freshly ground black pepper
- Begin by making the Béarnaise sauce. In a saucepan, place the shallot, half the tarragon, the vinegar and 3 tablespoons of cold water. Simmer gently until the liquid has reduced by half.
- Place the egg yolks in a liquidiser and add the shallot mixture. Blend until smooth. In a saucepan, melt the butter until it is bubbling. With the liquidiser on, carefully pour in the hot butter a little at a time to form a thick, yellow sauce. Taste and adjust seasoning. Add a squeeze of lemon juice and stir in the remaining tarragon. Pour into a warm sauce jug.
- Preheat a griddle pan or frying pan until it gets very hot. Brush both sides of each steak with a little olive oil, and season. Fry the steaks until cooked to your liking. Serve immediately with spoonfuls of the Béarnaise sauce, garnished with watercress.
If you don't have a liquidiser, make the sauce to the end of step 1. Place the beaten yolks and shallots in a glass bowl over a saucepan of simmering water. gradually whisk in small pieces of cold butter, allowing each piece to melt completely before adding the next one, until you have a thick sauce.
Curdled Béarnaise sauce can be rescued by gradually beating in 1 tablespoon of cold water to the hot sauce. Do not reheat once cooled.
- Preparation time: 15 minutes
- Cooking time: 15 minutes
- Total time: 30 minutes
Average user rating Based on 14 ratings
This recipe was first published in March 2003.