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    Steak Bearnaise

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    Steak Bearnaise

    The sauce will hold for 30 minutes or so, but is best prepared just before serving.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • 2 x 150g rib-eye or sirloin steaks
    • ½ tbsp olive oil
    • 1 tbsp unsalted butter
    • squeeze lemon juice, to taste

    For the bearnaise sauce:
    • ½ small shallot, finely diced
    • 2 tbsp dry white wine
    • 1 tbsp white wine vinegar
    • 3 tarragon sprigs
    • 1 egg yolk
    • 75g unsalted butter, melted and warm


    1 Start with the béarnaise: put the shallot, wine, vinegar and 1 tarragon sprig in a pan. Bring to the boil; simmer until reduced by ½. Discard the tarragon and transfer the reduction to a heatproof bowl; set aside.

    2 Take the steaks out of the fridge at least 30 minutes before cooking. Heat a heavy frying pan over a high heat until smoking, then add the oil. Season the steaks and place in the pan, pressing down to sear. Cook for 2 minutes (for a steak that is 2cm thick; a little longer if it’s thicker, or less if it’s thinner). Turn the steaks, add the butter to the pan, and cook for another 2 minutes, spooning the butter over the tops of the steaks occasionally. Set aside on a plate and cover loosely with foil while you finish the béarnaise.

    3 Add the egg yolk to the shallot reduction and set over a pan of barely simmering water (the base of the bowl should not touch the water). Add a pinch of salt and whisk together using a balloon whisk for 3-4 minutes, until it doubles in volume.

    4 Take off the heat and pour in the butter, in a slow, constant stream, whisking as you go. Once it’s all incorporated, season with salt, pepper and a squeeze of lemon juice. Chop the remaining tarragon leaves and stir through before serving with the steak. 

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