Classic Steak with Béarnaise  Sauce
Classic Steak with Béarnaise  Sauce



  • 4 x 250g rump steaks
  • Salt and pepper
  • 25g butter
  • 1 tbsp olive oil
  • Fries, to serve
  • For the Béarnaise Sauce
  • 2 tbsp white wine vinegar
  • 50ml white wine
  • 1 tsp white peppercorns
  • 1 small shallot, finely diced
  • 200g melted butter
  • 4 egg yolks
  • Salt and pepper
  • ¼ lemon, juice
  • 2 tbsp chopped tarragon leaves
  • Make the sauce by placing the vinegar, white, peppercorns and shallots into a small saucepan, and simmering until reduced by half. Remove the peppercorns, then pour into a medium bowl. Add the yolks and whisk well, then place the bowl over a pan of simmering water and whisk until thickened and light in colour. Gradually add melted butter, whisking all the time, until glossy. Season well and stir in the tarragon.
  • Season the steaks well. Heat a frying pan, add the butter and olive oil, and fry the steaks for 2 mins on one side, then 2 mins on the other. Leave to rest for 10 mins, then serve with fries and your sauce.
30 mins
4 serving

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