Steaks with Bearnaise Sauce Steaks with Bearnaise Sauce

Steaks with Bearnaise Sauce

A familiar steak dish served with the classic creamy Bearnaise sauce. Great for a special supper dish or weekend treat.

prep time
10 mins

cook time
15 minutes

2 people

Based on a 2cm/¾inch thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side


  • 2 lean sirloin, rump or rib-eye steaks
  • 15ml-30ml/1-2tbsp rapeseed or sunflower oil
  • For the Béarnaise Sauce

  • :4 black peppercorns, crushed
  • 1 shallot, peeled and finely chopped
  • 30ml/2tbsp freshly chopped tarragon
  • 30ml/2tbsp white wine vinegar
  • 3 egg yolks
  • 175g/6oz unsalted butter, clarified
  • Juice of ¼ lemon
  • Salt and freshly milled black pepper
  • Pinch cayenne pepper
  • Freshly chopped tarragon, to garnish


  1. Prepare the Béarnaise sauce. To clarify the butter - Melt the butter slowly over a low heat without stirring. Remove from the heat and skim the foam off the surface. Spoon the butter into a small bowl, leaving the milky sediment behind.
  2. In a small pan bring the peppercorns, shallots, tarragon and vinegar to the boil and reduce to about 15ml/1tbsp.
  3. Remove the pan from the heat, cool slightly then strain into a heatproof bowl, whisk in the egg yolks and discard the shallot mixture
  4. Set the bowl over a pan of simmering hot water. The bowl should sit just above the water. Whisk the mixture over a low heat for about 5-6 minutes, or until thick and creamy, leaving a ribbon-like trail.
  5. Slowly add the clarified butter, a little at a time until it becomes thick and glossy. Stir in the lemon juice, seasoning, cayenne and tarragon. Keep warm.
  6. Meanwhile, heat the oil in a large non-stick pan. Season the steaks and cook
  7. Serve the steaks with the sauce, fat chips and a side salad.