Classic Steak with Bernaise Sauce
Classic Steak with Bernaise Sauce



  • 4 x 250g rump steaks
  • Salt and pepper
  • 25g butter
  • 1 tbsp olive oil
  • Fries, to serve
  • For the Bernaise 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
This recipe pairs perfectly with the Terra Noble Cabernet Sauvignon 2019 from Central Valley, Chile.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box