Steak with Bearnaise Sauce

Steak with Béarnaise Sauce is one of my favourite meals. The quick fried steak and the thick tarragon sauce combine for a mouth watering event. Served as a main dish with roast potatoes or a salad. I prefer to cook rib eye or rump steaks as they seem to go better with the sauce. Its also on of those dishes that is perfect to cook when I’m home late and hungry. It only takes 10 minutes.

Steak with Bearnaise Sauce

The aroma and flavour of the tarragon sauce always brings out the flavour of the rib eye. Perfect combination.

4.82 from 60 votes

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Course: Main Dish, Sauce

Cuisine: French

Keyword: Beef, Dairy, Eggs, Herbs, Rib-Eye, Sauce, Tarragon

Prep Time: 3 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 10 minutes minutes

Servings: 2 People

Calories: 1418kcal

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Ingredients

 

MetricImperial

Sauce Ingredients

• 1 large shallot peel/slice
• 1 bunch tarragon medium
• 200 g unsalted butter clarified
• 50 ml white wine vinegar
• 3 large egg yolks free range
• 1 medium lemon juice only

Steak Ingredients

• 2 medium rib eye steaks 175g each
• 30 g unsalted butter
• salt to taste
• pepper to taste

Instructions

• Season the steaks all over with salt and pepper.
  2 medium rib eye steaks, salt, pepper
• Put a frying pan over a high heat and add the butter. When hot and the butter is bubbling, add the steaks and fry for 2 minutes then turn over and fry for a further 2 minutes.
  30 g unsalted butter
• Remove the steaks and keep warm for now.
• Add the shallot with the white wine vinegar and about ½ of the tarragon.
  1 large shallot, 50 ml white wine vinegar, 1 bunch tarragon
• Bring up to a boil and remove from the heat. Using a fine sieve, drain the contents of the pan keeping the liquid. This is homemade tarragon vinegar.
• Place a saucepan of water over a high heat and bring to a boil. When boiling reduce to a simmer and place a bowl over the pan but not touching the water.
• Add the egg yolks, lemon juice and the tarragon vinegar and gently whisk together.
  3 large egg yolks, 1 medium lemon
• Slowly add the clarified butter whisking constantly until it thickens.
  200 g unsalted butter
• Finely chop the remaining tarragon and place in the sauce and continue to stir.
  1 bunch tarragon
• Place the warm steaks and their juices onto plates and spoon over the bearnaise sauce. Add a salad, roast potatoes, chips or whatever you prefer.
• Enjoy.

Nutrition

Calories: 1418kcal | Carbohydrates: 10g | Protein: 52g | Fat: 132g | Saturated Fat: 76g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 42g | Trans Fat: 4g | Cholesterol: 661mg | Sodium: 149mg | Potassium: 908mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3456IU | Vitamin C: 32mg | Calcium: 142mg | Iron: 6mg