Steak With Béarnaise Sauce
This recipe for pan-seared sirloin steaks with a creamy tarragon sauce is a wonderful way to elevate your steak dinner. The tender and juicy steaks are seared to perfection and topped with a luscious sauce made with white wine, vinegar, shallots, tarragon, and butter. Served alongside crispy fried potatoes and a refreshing watercress salad, this dish is sure to impress your family or guests at dinner time.
— Constant Cookbook
Ingredients
- 4 really thick sirloin steaks (4cm each)
- vegetable oil
- 50ml white wine vinegar
- 50ml white wine
- 1 shallot , chopped
- bunch tarragon , stalks and leaves separated
- 2 egg yolks
- 120g butter , melted and kept warm
- watercress , to serve
Instructions
- Heat 1 tbsp of the oil in a small nonstick frying pan that has a lid. Tip the potatoes into the pan, cover and cook for 10 mins, shaking the pan occasionally so the potatoes get tossed around. Remove the lid and fry the potatoes uncovered for another 4-5 mins, until crisp and golden.
- Meanwhile, season the steak. About 5 mins before the potatoes are ready, heat the remaining oil in a small heavy-based frying pan and fry the steak for 1½-2 mins on each side, depending how you like it done.
- Take the steak out of the pan and put it on a warmed plate. Turn down the heat, spoon in the vinegar (it will evaporate immediately), then quickly stir in the crème fraîche and mustard and heat just until they melt and make a sauce. Sprinkle in most of the tarragon, stir and taste for seasoning. Pour the sauce over the steak and scatter with the remaining tarragon. Serve with the crisp potatoes and a green salad, pour yourself a glass of red wine – and tuck in.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 681 calories
- Fat Content: 42 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Fiber Content: 2.4 grams fiber
- Protein Content: 52 grams protein
- Sodium Content: 1.1 milligram of sodium
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