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Steak with bearnaise

Prep Time:


Cook Time:


2 Servings


About the Recipe


  • For the sauce

  • 60ml champagne or white wine vinegar

  • 60ml good white wine

  • 20g minced shallots

  • 10g chopped fresh tarragon leaves, divided

  • Salt

  • Freshly ground black pepper

  • 3 extra-large egg yolks

  • 225g unsalted butter, melted

  • For the steak

  • 450g rump steak, about 2.5cm thick

  • Salt

  • Coarsely ground black pepper

  • Olive oil


Step 1

For the sauce, put the champagne vinegar, white wine, shallots, 5g tarragon leaves, 1/4 tsp salt and 1/4 tsp pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tbsp. Cool slightly.

Step 2

Place the cooled mixture with the egg yolks and 1 tsp salt in the jar of a blender and blend for 30 seconds. With the blender on, slowly pour the melted butter through the opening in the lid. Add the remaining tarragon leaves and blend only for 1 second.

Step 3

If the sauce is too thick, add another 15ml of white wine to thin. Keep at room temperature until serving.

Step 4

Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute.

Step 5

Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminium foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side


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