Steak Béarnaise

Preparation Time 30 minutes
Cooking Time 15 minutes
Standing/Marinating 0 minutes
Serves 4 portions
steak bearnaise
Steak Sauce
4 rump or rib eye steaks 65ml (1/4 cup) Champagne or white wine vinegar
olive oil 65ml (1/4 cup) good white wine
coarsely ground black pepper 2 Tbsp minced shallots
3 Tbsp chopped tarragon leaves, divided
freshly ground black pepper
3 extra-large egg yolks
255g unsalted butter, melted


  1. Put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
  2. Whisk the cooled mixture with the egg yolks and 1 teaspoon for 30 seconds.
  3. Slowly pour the hot butter into the mixture while stirring. A blender or electric whisk can also be used.
  4. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
  5. Season the steaks liberally with salt and coarsely ground black pepper on both sides.
  6. Heat a thin layer of olive oil in a large sauté pan over high heat until its almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 5 to 7 minutes, turning once, until very rare in the middle. Remove to a warm plate, cover tightly with aluminium foil and allow to sit for 10 minutes.
  7. Serve with the béarnaise sauce on the side.

Note: To make the sauce in advance, prepare an hour before serving and allow to sit in the blender. Before serving, add 1 tablespoon of hot tap water and blend for a few seconds.