30 mins
Steak with Béarnaise Sauce
Recipe by Graham
Steak with Béarnaise Sauce is one of life's little pleasures that should not be missed. Béarnaise Sauce can, of course, be purchased ready made - so can a McDonalds! If you want the best tastes, then you'll need to spend a little time creating them.
By the way, if you can't get hold of clarified butter, you can make it yourself... melt the butter slowly over a low heat without stirring. Remove from the heat and skim the foam off the surface. Spoon the clarified butter into a small container, leaving the milky sediment behind.
Steak For A Winter Evening 
Steak with Mustard Cream Sauce Ingredients for Steak with Béarnaise Sauce
Currently displaying quantities in US Imperial Measurements
How to Cook Steak with Béarnaise Sauce
- Crush the peppercorns, peel and finely chop the shallot and chop the tarragon. In a small pan bring the peppercorns, shallots, tarragon and white wine vinegar to the boil and reduce to about 1 tablespoon (15ml).
- Remove the pan from the heat, allow to cool slightly then strain the liquid into a mixing bowl (you can discard the remaining solids). Whisk in the egg yolks and set the bowl over a pan of simmering hot water. The bowl should sit just above the water and not be immersed in it (bain marie style). Whisk the mixture over a low heat for about 5-6 minutes, or until thick and creamy so it leaves a ribbon-like trail.
- Slowly add the clarified butter a little at a time, still whisking, until the sauce becomes thick and glossy. Squeeze in the juice of ¼ of a lemon, season with salt and a little freshly ground black pepper, then stir in the cayenne. Garnish with tarragon if desired and keep warm while you cook your steaks.
- Melt the duck (goose) fat in a large skillet. Season the steaks with salt and freshly ground black pepper and cook to your liking (see below). Serve the steaks with the sauce, fat chips and a side salad.
Cooking Times Based on a ¾" (2cm) thick steak Blue 1½ minutes on each side Rare 2½ minutes on each side Medium 4 minutes on each side Well done 6 minutes on each side Here's a handy guide to cooking steak
GRAHAM'S HOT TIP:
Don't try and rush the sauce-making process. A good sauce takes time to develop the right texture.
Reviews of Steak with Béarnaise Sauce
| May 10 2014 I chickened out - I got my boyfriend to make the sauce!! We used tenderloin but let me tell ya it was out of this world! We both love vinegar and the tarragon along with the white wine vinegar gives it a lovely lemony flavor. It really is a unique sauce. Thanks Graham this is now my go to recipe when I want to make my boyfriend's smile go from ear to ear :) kaddyK (2 reviews) |
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