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Steak with Béarnaise Sauce Recipe

Steak with Béarnaise Sauce

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining
Graham

Recipe by  

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.

      Preparation Time: 10 Minutes

      Cooking Time: 20 Minutes

Ingredients for Steak with Béarnaise Sauce

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 2:
2
lean sirloin, rump or rib-eye steaks
1 teaspoon
duck (or goose) fat
FOR THE BÉARNAISE SAUCE
4
black peppercorns
1
shallot
2 tablespoons
freshly chopped tarragon
2 tablespoons
white wine vinegar
3
egg yolks
6 oz
unslated clarified butter (drawn butter)
¼
lemon
 
salt and pepper
  pinch
cayenne pepper
 
freshly chopped tarragon, to garnish

 

How to Cook Steak with Béarnaise Sauce

  1. 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).
  2. 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.
  3. 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.
  4. 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
    Blue1½ minutes on each side
    Rare2½ minutes on each side
    Medium4 minutes on each side
    Well done6 minutes on each side
    Here's a handy guide to cooking steak


Graham GRAHAM'S HOT TIP:
Don't try and rush the sauce-making process. A good sauce takes time to develop the right texture.
 
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Reviews of Steak with Béarnaise Sauce

Rating 4 out of 5 - Many cooks will make this recipe again 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 :)
(2 reviews)
 

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