Classic: Steak with Béarnaise sauce

A new day has come and that means a new recipe! Now, I’m pretty sure that many people love MEAT and steak just happens to be one of their favorites (okay, I love steak, I hope you do too…). But a nice tender and juicy steak with Béarnaise sauce? With a side of pan-roasted potatoes and grilled cherry tomatoes? That’s just out of this world. The  Béarnaise is slightly difficult to make, it probably won’t turn out right during your first few trials so if you want to buy the sauce, that’s fine, just remember to take a high-quality one, not “Knorr powder sauce”, that’s just unacceptable. On the other hand, this dish doesn’t have too many ingredients (except the sauce) and it’s fairly quick to make. A dinner for two? Perfect!

Just another quick note. When choosing the meat, choose a piece of beef that’s fairly thick, and the fat should be marbled like this:

A cut like this will definitely be tender because that fat is distributed evenly across the piece of meat. And just another thing, store the sauce carefully if you have some left, and don’t keep it more than 2-3 days because it has eggs…

*Ingredients: (2 portions)

– Béarnaise sauce:

  • 2 tbsp white wine vinegar
  • 3 tbsp chopped tarragon
  • 2 tbsp finely chopped shallots
  • 10 peppercorns, crushed
  • 4 egg yolks
  • 250 clarified butter, cooled to room temp.
  • Salt and pepper to taste
  • Juice of 1/2 lemon (not lime)

– The Steak (capital S!!!):

  • 2 fillet mignon/entrecote (high-quality + tender cuts) ~ 300gr
  • 1 tbsp minced garlic
  • 1 tsp chili powder
  • salt and pepper to taste
  • 1 tbsp olive oil, just to prevent the meat from burning
  • a little fresh thyme for decoration

– Potatoes and tomatoes:

  • 300 gr new potatoes (these are best for roasting)
  • 50 gr butter
  • Herb Provençal (thyme, rosemary, tarragon, basil,…)
  • 2 cloves of garlic, thinly sliced
  • 1/2 small onion, finely chopped
  • 3 tbsp olive oil


– Béarnaise sauce:

1. Combine the white wine vinegar, 2 tablespoons snipped tarragon, shallot and peppercorns in a small, heavy-based saucepan and reduce by half over a low heat. Set aside to cool.

2. When the vinegar reduction is cold, add the egg yolks and 3 tablespoons cold water. Set the pan over a low heat and whisk continuously, making sure that the whisk reaches right down into the bottom of the pan.

(As you whisk, gently increase the heat; the sauce should emulsify slowly and gradually, becoming unctuous after 8-10 minutes. Do not let it become hotter than 65°C.)

3. Turn off the heat and whisk the clarified butter into the sauce, a little at a time. Season with salt and pepper to taste and then strain the sauce. Stir in the rest of the tarragon and lemon juice.

– The Steak:

1. Marinate the steak with the spices and leave it for at least 10-15 minutes.

2. Heat up the pan to medium hot, add olive oil and then the beef. Make sure you get a nice brown crust on the meat.

3. Cook the Beef to medium-rare/medium (depending on your taste). Check out this post for more info about temperature of steaks:

4. Set the meat aside so that it could rest (soak up all the nice meaty juice)

– Potatoes:

1. Boil the potatoes for 10-12 minutes.

2. Meanwhile, turn the heat on low, add olive oil to the pan and throw in the cherry tomatoes. Let it slowly cook itself.

3. Take the potatoes out, slice into halves lengthwise.

4. In another pan, add olive oil, turn heat on medium and then add the potatoes.

5. Season generously with salt and pepper. Make sure both sides of the potatoes are nice and crispy.

6. Add in the dry herbs, butter and garlic. Roast for another 1-2 minutes.

7. Start plating!!! And yours should be looking like this:


Bon apetit!



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