« Return

Steak with Béarnaise Sauce

Steak with Béarnaise Sauce

Serves: to serve 2

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 mins

ingredients
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

directions
  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