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Steak and Bèarnaise Sauce
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What could be better than a perfectly cooked steak with creamy Béarnaise sauce? Wonderful served with freshly cooked, hot, golden chips.
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.
This recipe was first published in March 2003.