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    Steak Bearnaise

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    Steak Bearnaise

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    • 2 Aberdeen Angus sirloin or rump steaks (at room temperature)
    • A little olive oil
    • Fat pinch of Maldon salt
    • For the sauce
    • Fat pinch of Maldon salt
    • 2 organic egg yolks
    • Good grinding of white pepper
    • Few drops of tarragon vinegar
    • ½ teaspoon dried tarragon
    • 125g soft, unsalted butter, cut into small cubes
    • Juice of about half a lemon
    • 1 tablespoon finely chopped fresh tarragon


    1. Heat a ridged griddle or a heavy, preferably cast-iron frying pan. When it's hot, brush the steaks with a little olive oil and add to the pan. Sear the steaks on one side, then turn to sear the second side. Lower the heat and continue cooking, for about 2 minutes a side for rare, 3 for medium rare or more if you like your steaks more done. While they're cooking, put a pan of water on to boil. When it's bubbling, turn the heat down.
    2. When the steaks are cooked, remove from the griddle. Sit them on warmed plates and sprinkle with Maldon salt, letting them rest (essential for meat) while you make the sauce.
    3. In a bowl, preferably steel, whisk the yolks with the pepper, salt, tarragon vinegar and dried tarragon. Place over the pan of simmering water (the bottom of the bowl shouldn't touch the water) and add the cubes of butter slowly, whisking them in. Start with a couple of cubes at a time and when the yolks and butter have emulsified into a yellow gloop you can start adding larger clumps. I use a curly whisk, often sold as a Magiwhisk, or Magic Whisk, but any whisk will do.
    4. When all the butter is incorporated, squeeze in lemon juice to taste, seasoning again as you see fit, and then, finally, add the freshly chopped tarragon. Put in a little bowl, stick in a spoon and serve with the steaks and a green salad.
    5. I defy you to eat this and not feel better about the world.

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